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Hard to imagine that a sandwich as prosaic as a BLT needs further elaboration or exposition. It\u2019s the way I felt! BLT? Yawn. Wake up you doubters! There is a \u201cnew\u201d way to attack this modest assemblage and bring it to higher heights! And I am here to take you to\u00a0a better way, a\u00a0sinfully <\/em>good way, a way that will make the angels in heaven weep tears\u00a0of joy! How so? It\u2019s\u00a0in the creation of a \u201cbacon weave\u201d\u2026 a skill set I have recently acquired (thank you, Delish<\/em> 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\u00a0the rest of your life. Even if it\u2019s in heaven, or hell (as the case may be).<\/p>\n Wine? You ask? Years ago I learned one of life\u2019s simplest lessons: \u201cPearls go with everything!\u201d 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\u2019t be made better by the sip of\u00a0a\u00a0bubbly. And that\u2019s certainly the case with Montesel Prosecco\u2026 which I have loved over the previous three vintages, and continue to love in this vintage!<\/p>\n 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\u00a0hand-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.<\/p>\n Ingredients (for 1 splendid sandwich)<\/p>\n 6 ounces of Tanqueray Gin Directions<\/p>\n n.b.<\/strong> The Editors of Delish<\/em> recommend \u201cregular\u201d thickness bacon. I only had thick-cut on hand when I first tried the \u201cweave\u201d so I used it\u2026 I liked the results, so I\u2019m sticking with it. Don\u2019t like pepper? Leave it out (Chicken Little!<\/em>). Russian Dressing vs. Mayo? I made Sandy\u2019s sandwich with Mayo, and she sang praises. I\u00a0happen to love Russian Dressing, but I can imagine that many of the \u201calt versions\u201d of Mayo that I see out there would work well here. I used \u201cCountry White\u201d 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\u2026 it just doesn\u2019t photograph well that way! But, and this is important, cutting the sandwich on the diagonal is not<\/strong> optional. (Cutting sandwiches on the north\/south axis is not acceptable past the second grade.) Hard to imagine that a sandwich as prosaic as a BLT needs further elaboration or exposition. It\u2019s the way I felt! BLT? Yawn. Wake up you doubters! There is a \u201cnew\u201d way to attack this modest assemblage and bring it … Continue reading Montesel \u2018Vigna del Paradiso\u2019 Prosecco \u201916
(Conegliano-Valdobbiadene, Italy)<\/h4>\nBLT Supreme<\/h4>\n
\u00bd 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<\/p>\n\n
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