Sometimes serendipity leads me to sandwiches at the most surprising times — like when I once found myself at an antique mall, housed in an old grocery store, with a restaurant in the middle. I ordered the feta BLT, which turned out to be an unfussy yet decadent, creamy, and salty twist on the crispy classic. Luckily, the woman who owned the restaurant also had a cookbook, and I got my hands on the recipe.
I've been meaning to make this for a while now, so last week I did feta cream-cheese BLTs for dinner. Turns out, April is not only National Grilled Cheese Month, it's also BLT Month. Serendipitous, indeed. To celebrate the sandwich yourself, read more.
Ingredients 3 slices thick-sliced bacon Directions Makes one sandwich.
Feta Cream Cheese BLT
2 thick slices of ripe red tomatoes
Salt and pepper
Handful of baby spinach
Equal amounts of feta and cream cheese (about 1 1/2 tablespoons each), at room temperature
2 slices multigrain bread
3 slices thick-sliced bacon
Makes one sandwich.