i don’t claim this for the best BLT i ever *ate*—
hell, i’ve only had one bite—but i *do* claim that
it’s the best one i’ve ever *made*.
great sandwiches begin with great bread.
madeline’s new flat-bread (12 hours old)
*toast the bread & split the top & bottom.
(some of these formed “pockets” like pitas
rightly-so-called; some required encouragement
with a knife to “split” [as called for here];
that’s why i called ’em flatbreads not pitas.)
grill one side of one half in the bacon-pan.
assemble and serve.
(or, in the actual case, take one bite and
a photograph of… along with…)
baconfat, plenty of it
premix “greek” seasoning
*peel the tater into wayhot pigfat; cook
until good & crunchy. (season to taste.)
“chip” the rest of the tater with the
potato-peeler *not* into the pan; when
the peels are done (and whatever other
events have transpired in the meanwhile
as the various bacon-pieces are worked
with), make sure the fat’s good & hot
again and dump in the lot. mess with
the whole big potato-puddle until a lot
of the chips are brown on both sides.
eat whatever gets burnt. serve.