Celebrate National BLT Month With a Feta Cream Cream Cheese BLT

Ingredients

3 slices thick-sliced bacon
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

Directions

1. Fry bacon in pan slowly until it is very crisp, but not scorched. If you are making more than six pieces at a time, put bacon on a foil or parchment covered cookie sheet in a 350 degree oven. It will take about 20 minutes, but it cooks very evenly.



2. Grind fresh pepper on tomatoes and salt them very lightly.



3. Remove any large stems from spinach.
4. Mix about 1 1/2 tablespoons feta and the same of cream cheese with a fork. (You can make a large batch and keep it in the fridge for about a week.)



5. When all your ingredients are ready, toast the bread until nice and crisp (I used the oven).
6. Spread one side of each slice with feta mixture and return to oven long enough to warm the feta.



7. Assemble the sandwich: First put tomatoes on one side, then lay on the bacon. (I let the bacon hang out in a decadent sort of way.) Then put the spinach on the other side, pressing into the feta slightly.
8. Close sandwich, cut in half; toothpick halves and eat immediately!

Makes one sandwich.

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