BLT Crustinis are the anytime sandwich to make
If I could have a breakfast rallying cry, a breakfast mainstay, if you will, it would be, “Bacon lettuce tomato crustini is breakfast.”
Dull, I know. For me, however, breakfast is kind of dull unless it encompasses unusual food. I’m not a breakfast eater, so the line between usual breakfast foods versus well, everything else — including potato chips — is very weak and almost nonexistent.
I used to eat cereal once upon a time. Now I find myself eating baked chicken, just a few ounces, a little something to keep me moving and my body fueled with protein. I am not sure who decided sugary foods in the morning should be the choices deemed for breakfast, but I find it unofficially wrong on many levels.
And the distinctions on either side of the argument, at best, are tiny, but I am holding out for “all food is appropriate at any time of the day.” Time is irrelevant and cannot constrain the appeal and love of all food, says the girl who doesn’t like her food to touch each other.
This recipe is the kind that will go instantly into a regular weekend morning rotation. Or, perhaps you get your meals mixed up like I do and this will be happening on a weekday, as well. These bacon lettuce tomato crustinis or open-faced BLTs are perfect morning, noon or night. A sandwich of this kind is good anytime.
1 loaf French bread baguette
1/2 pound bacon, fried
Cherry tomatoes, sliced
Slice the baguette. Toast under a broiler until slightly golden. Drizzle with mayo and lemon zest. Add the lettuce, layer with bacon and tomato. Garnish with chopped scallions.
Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.