CuisineNV: BLT And More

I made two loaves of Challah bread today. They freeze nicely so they will last for a while. When did I turn into this homemaker who makes her own bread, bagels and ice cream?! I think my life was busy enough and now I am trying to keep up with the rapid rate at which these food items are consumed. Anyway, I wasn't in the mood to make dinner and my choices were make fried rice for the umpteenth time or make a sandwich. The kids were already fed so this meal is just for my husband and me. The sandwich was the easy pick and I had all the ingredients to make a BLT. I roasted grape tomatoes in the oven with oil, S&P. I combined Sriracha Hot Chili Sauce and Kewpie Mayonnaise for the mayo component (thank you Sandy!). I used thick cut bacon then topped it with crumbled blue cheese and slices of Asian Pear.

The result was quite lovely. I don't know if I have ever called a sandwich lovely, but this one is. It is an interesting combination of sweet, salty, spicy, and crispy. There is no recipe but here are some tips:

1. Slice the bread on the thin side so the bread doesn't overwhelm the filling. Lightly toast the bread like I did.
2. Make the spicy mayo as mild or spicy as you wish. I wanted some kick so added more Sriracha.
3. Go light on the blue cheese.
4. You can do two layers of the lettuce, tomatoes and mayo - one on the bottom and another on top of the bacon.
5. Don't skip the Asian pear - the texture and flavor is nice.