BLT Supreme & Montesel Prosecco ’16

BLT Supreme

Hard to imagine that a sandwich as prosaic as a BLT needs further elaboration or exposition. It’s the way I felt! BLT? Yawn. Wake up you doubters! There is a “new” way to attack this modest assemblage and bring it to higher heights! And I am here to take you to a better way, a sinfully good way, a way that will make the angels in heaven weep tears of joy! How so? It’s in the creation of a “bacon weave”… a skill set I have recently acquired (thank you, Delish cookbook). Of two things I can assure you. (1) Once you try this method, your life will never be the same. (2) You will never order a BLT out again. For the rest of your life. Even if it’s in heaven, or hell (as the case may be).

Wine? You ask? Years ago I learned one of life’s simplest lessons: “Pearls go with everything!” And in terms of wine? Sparkling wines are the liquid pearls of the wine world. There is not a single food that will cross your lips that won’t be made better by the sip of a bubbly. And that’s certainly the case with Montesel Prosecco… which I have loved over the previous three vintages, and continue to love in this vintage!

Montesel ‘Vigna del Paradiso’ Prosecco ’16
(Conegliano-Valdobbiadene, Italy)

The Conegliano-Valdobbiadene is the only zone authorized to make Prosecco Superiore DOCG. This Prosecco is a delight great at any time, perfect as an Aperitif. Made from 100% Prosecco Balbi from a 7.5 hectare single vineyard, 30-year-old vines, dense planting, all hand-harvested. Velvety soft and fresh in the mouth, a bouquet of citrus, apple, pears, almonds and white florals. Superbly balanced with a delicate, persistent perlage.

BLT Supreme

Ingredients (for 1 splendid sandwich)

6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
3 slices of thick-cut bacon
2 slices of tomato
Some lettuce
Fresh ground black pepper
Russian Dressing
2 pieces of country white toast


  1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, “You who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!” Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!

    Bacon weaved

  2. Cut the three slices of bacon in half. And create a 3×3- weave with the six pieces, placed on microwavable plate, double layered with two sections of paper towel.
  3. Apply a serious amount of fresh ground black pepper to the bacon, and cover with another layer of paper towel.
  4. Put in the microwave for 5:15 minutes for “well done” bacon. Let bacon sit for 30 seconds, covered (helps absorb the grease).

    Bacon weaved

  5. Put a good shmear of Russian Dressing on one of the pieces of toast. Put down a layer of lettuce, 2 slices of tomato and then top with the “bacon weave”, cover with second piece of toast.
  6. Compress the sandwich a bit, and then cut on the diagonal. Take a healthy bite, then smile!

n.b. The Editors of Delish recommend “regular” thickness bacon. I only had thick-cut on hand when I first tried the “weave” so I used it… I liked the results, so I’m sticking with it. Don’t like pepper? Leave it out (Chicken Little!). Russian Dressing vs. Mayo? I made Sandy’s sandwich with Mayo, and she sang praises. I happen to love Russian Dressing, but I can imagine that many of the “alt versions” of Mayo that I see out there would work well here. I used “Country White” bread because I think the thickness and density makes for great toast. Finally, do you have a preference on how to assemble the sandwich itself? My preference is bacon on the bottom, lettuce next and then the tomato… it just doesn’t photograph well that way! But, and this is important, cutting the sandwich on the diagonal is not optional. (Cutting sandwiches on the north/south axis is not acceptable past the second grade.)

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