B.A.T. Sandwich

The B.A.T. = Bacon, Arugula and Tomato.

Now, I love the classic flavours of a BLT, but I thought I’d try some things differently to kick this standard dish up a notch… and boy was it worth it!

Some extras that make this sandwich special are the oozing melted cheeses (aged cheddar and mozzarella), the warmth and crunch of the toasted bread and the fact that the arugula and tomatoes are lightly sauteed. The little extras go a long way for making this sandwich such a delight to eat.

What you need:

  • bread slices (number depends on number of sandwiches made)
  • butter or margarine
  • a good chunk of each mozzarella and aged cheddar, grated finely
  • tomatoes, sliced
  • arugula
  • bacon
  • a sandwich press/griddle (or large frying pan if you don’t have one)
  • fresh black pepper

What you do:

  • Turn on your sandwich griddle to preheat
  • Butter both sides of each bread slice
  • In a frying pan, place tomato slices down and throw in arugula– ensure both become heated enough to darken and start to soften. Set aside (try to keep them separate).
  • Fry your bacon.
  • On the bottom bread slices of each sandwich, layer on the sauteed arugula. Then your bacon (you may have to cut bacon pieces in half). Then sauteed tomato. Sprinkle on a bit of fresh black pepper. Then add a generous amount of each cheese, covering everything.
  • Place top bread slices on.
  • 2 at a time, grill them in your sandwich griddle, giving the lid a firm press down. (Or grill in a frying pan and press down with spatula.)
  • When the cheese starts to ooze out, plate the sandwiches, cut ’em in half and enjoy!

* Tips for cooking bacon: I usually put my bacon on a cold pan so they don’t scorch (spread out flat), then turn the heat on to medium-low. Turn frequently to prevent burning. I sometimes press the fat against the pan to help it melt off. — and salad tongs are super helpful!

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Zucchini Bread (Mmm!)

I’d never heard of such a thing before my neighbour shared one that he had made, but I immediately threw out all unfavourable preconceptions upon tasting this unique and addictive concoction.

The name of this dish may not lend itself to overwhelming desire or salivation, but, dear readers, I heartily suggest you try it. It’s sweet, rich, moist, full of wonderful flavour, and a cinch to whip up!

I substituted the recipe’s original call for 1 cup walnuts or raisins, and instead used walnuts AND dried cranberries.

* I  also often substitute the walnuts with white chocolate chips (when baking for folks with nut allergies). You can also substitute the “fillings” with a cup of whatever else you like! *

I liked it so much that I whipped up another batch the next day to share with family and neighbours on Thanksgiving weekend.

This flavour-packed loaf also freezes very well– just thaw out on the counter afterwards and enjoy!

 

Here’s all you do:

Instructions: In a large bowl with a whisk, mix well in order given; pour into 2 lightly greased bread pans (can be disposable). Bake at 325 degrees F for 1 hour.

(You’ll know it’s ready if a toothpick stuck inside comes out clean. If goopy batter clings to the toothpick, keep the loaf in the oven until that no longer happens.)

Ingredients:

  1. 3 eggs
  2. 2 cups sugar
  3. 1 cup oil
  4. 3 cups zucchini, grated (about 2-3). *You DON’T have to peel them*
  5. 2 teaspoons vanilla
  6. 3 cups flour (all purpose white OR whole wheat)
  7. 1 teaspoon baking soda
  8. *slightly* over 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 3 teaspoons cinnamon (do not add any more)
  11. 1/2 cup walnuts, chopped
  12. 1/2 cup dried cranberries, chopped

Makes 2 loaves