I can’t believe that I’m doing a birthday post today! That just shows that I really don’t have much going on in my life except for family stuff (not that it doesn’t keep me busy already).
I didn’t aspire to make anything for myself: no fancy cakes, no elaborate dishes, no five-star meals. In fact, I am quite pleased to just sit around on “my day” with a plate of such a comforting sandwich, like this B.E.L.T. Simple pleasures. That’s how I roll today.
But of course, it just had to be done – make the sandwich a Jen version, that is. My take on the B.E.L.T.? Guanciale bacon (only pork jowl bacon will do!), fried egg, leafy micro greens, and fresh tomatoes. And don’t think I’d forget the gooey, oozy mozzarella cheese on top! Oops, I sneaked in some basil pesto in there, too!
- loaf of crusty sourdough bread, sliced about ¼- or ½-inch thick
- basil pesto, homemade or store-bought (optional)
- guanciale bacon, thinly sliced
- eggs, preferably free-run or free-range
- micro greens (pea shoots, arugula, broccoli, sunflower)
- beefsteak tomatoes, sliced about ¼-inch thick
- mozzarella cheese, shredded
- Choose uniform pairs of sourdough bread slices and spread one side with basil pesto.
- Put oven on 475 F broil. Prepare a rack over a pan lined with aluminum foil (to catch the fat). Place bacon in a single layer over rack and broil up to desired crispness. Drain over paper towels and repeat until all your bacon is cooked.
- In a frying pan, heat oil over medium heat. When hot, crack egg and fry until the edges are crisp and the whites are cooked. If desired, flip over the egg for 10 to 15 seconds to partially cook the yolk.
- To assemble, place guanciale bacon on the bread slice going on the bottom.
- Add tomatoes on top, then add a fried egg on top, and finally finish with micro greens.
- Place the other bread to cover sandwich. Sprinkle with shredded mozzarella cheese on top, and broil on 475 F until cheese is melted and bubbly.
- Serve immediately.