Chef Danny Wells' Inside-Out BLT Recipe
Who needs bread, anyhow?
Photo by Riki Altman
Last week we told you what a great time we had on our date cooking with Chef Danny Wells at Amuse and Monday he was eager to share his recipe for Inside-Out BLT. Simply stated, it's a sandwich sans bread, comprising lots of greens and bacon mayo stacked between layers of breaded and crispy fried tomato slices. Low-fat it's not, yummilicious it is. (Yoda speaking, we are. Click here to learn proper Yoda speak, too.)
Anyhow, here's the recipe. Call us when it's ready, you Wookie cook, and we'll hop into the podracer to try it out.
1 vine ripe tomato
¼ cup chopped arugula
5 fresh basil leaves
¼ cup mayonnaise
¼ cup chopped cooked crispy bacon
½ cup panko breadcrumbs seasoned with dry Italian herbs
½ cup flour
3 eggs, mixed well
salt and pepper to taste
Directions: Slice tomato into two ½-inch thick slices and one thin slice. Put the thicker slices in the flour, then the egg wash, and then the breadcrumbs. Fry until golden brown. Set aside on a paper towel to cool down and season lightly with salt and pepper.
Mix mayo and bacon together with salt and pepper. Spread mixture on each fried tomato slice. Top one slice with a mixture of arugula and basil, stack the uncooked tomato slice on top of that, then top with the other fried tomato slice, mayo side down. Chef Wells suggests you serve the sandwich with homemade potato chips.
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