February 25, 2013


BLTs with 
Sweet Potato Fries

Bacon, Arugula & Heirloom Tomato Sandwiches 
with Dijonnaise on Flax Seed Bread

We recently popped into Seasonal Pantry, an inspiring supper club & shop in DC's Shaw neighborhood. We picked up a slab of bacon & quickly agreed BLTs were in order. Here is our take on this American classic.

1 slab of bacon
1 tbsp mayo
1 tbsp whole grain dijon mustard
slices of bread, toasted
1 heirloom tomato, sliced
2 cups loosely packed arugula

1. if using a whole slab of bacon, slice into thin strips. cut off the skin (save for another use!). cook bacon strips to desired crispness.

2. mix mayo & mustard to make a dijonnaise. spread mixture onto toasted bread.

3. the trick here is to layer the ingredients onto the bread in such a way to keep the sandwich in tact as you are eating -- tomato on one side, bacon on the other, arugula in the middle.

ShoeString Sweet Potato Fries 
with Honey-Mustard Dipping Sauce

1 sweet potato, sliced into thin strips
1 tbsp olive oil
1 tbsp honey
1 tbsp dijon mustard
1 dash soy sauce
1 pinch cayenne pepper
1 clove garlic, crushed
salt & pepper, to taste

1. pre-heat oven to 350F

2. line baking sheet with sweet potatoes & coat with olive oil and salt & pepper to taste

3. bake sweet potatoes until tender to the touch of a fork & crisp around the edges.

4. in a small mixing bowl, whisk together honey, mustard, soy sauce, cayenne pepper & garlic

5. serve sweet potato fries with a dallop of honey-mustard 
photo collage credits: Lonny Magazine

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