However, since we should all try to eat healthier in the new year (and beyond), why not mix it up a bit? Use homemade bread or slices from a lovely multi-grain loaf, and use wilted kale instead of the lettuce. It's what I like to call, a BKT.
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| Soup and Sandwich |
Ingredients:
6-8 slices, thick-cut bacon
2 cups chopped kale leaves, no stems
Kosher salt /ground black pepper
1 large ripe tomato
4 slices of homemade or sandwich-worthy bread
Butter
2 TBS good quality mayonnaise
Makes: 2 sandwiches
Minimal MESS/ingredients/clean-up: Category 1
To Do:
- Cook the bacon in a large skillet over medium heat until brown and crispy. Transfer via a slotted spoon to a paper towel-lined plate and keep warm.
- Add the kale leaves to the bacon drippings and cook until wilted. Season with salt/pepper to taste, then set aside and keep warm.
- Slice your tomato and season with a pinch of salt.
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| Almost too pretty to eat! (Almost.) |
- Toast the bread, then lightly butter one side of each slice.
- Spread mayo evenly over each buttered side.
- Top one slice with bacon, kale and tomato, then cover with the other piece, mayo-ed slice down.
- Repeat for sandwich #2.
- Cut sandwiches in half diagonally and serve with a lovely soup like this butternut squash version for a lovely lunch or light dinner. Yum!
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| The makings of a BKT! |
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| Butternut Squash Soup. |
