Around here, we love a good sandwich and enjoy playing around with the classics. PB&J is a childhood classic we indulge every now and then. And BLT is a more grown-up classic we also enjoy.
This, however, is something different: A sandwich mashup!
By combining elements of both these great sandwiches, I've come up with something that will blow your sandwich-craving mind.
The key ingredient in this dish is the tomato-bacon jam. After having the bacon marmalade at Range, I was inspired by try something similar. Adding tomatoes gives the jam some additional depth, although I still added sugar to make it sweet enough.
Otherwise, the sandwich is made from homemade peanut butter, arugula and whole-grain bread.
PB(LT)&J
Makes 2 sandwiches
Four slices of good-quality whole-grain sandwich bread
4 tbsp. peanut butter (I recommend homemade, from this recipe)
1 cup of baby arugula leaves
4-6 tbsp. tomato-bacon jam (recipe below)
Toast bread. Spread first piece of toast with peanut butter, then top with arugula and tomato-bacon jam and the other piece of toast.
Tomato-Bacon Jam
1/4 lb. hickory-smoked bacon, cut into 1/4- to 1/2- inch pieces
1/2 sweet onion, diced
1 lb. ripe tomatoes, diced (I used a mix of diced red tomatoes and golden grape tomatoes)
1/4 cup light brown sugar
1 tbsp. apple cider vinegar
Freshly ground black pepper, to taste
1. Heat a large sauté pan over medium heat. Cook bacon until brown and crispy. Remove with a slotted spoon and set aside on paper towels.
2. Drain off most of the bacon grease, leaving a coating on the bottom of the pan. Add the onion and sauté until soft and lightly browned, about 10 minutes. Add the remaining ingredients, increase heat to medium-high and bring to a boil. Reduce heat to just below medium and cook, stirring frequently, until the sauce is very thick, about 30 minutes. Remove from heat and transfer jam to a bowl.
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