Crispy Smoked Provolone BLATs.
Wait for it.
That gooey, melty cheese!
Do you see it? Encrusted in an herby crunch that makes you lose your mind?
Let’s be BL(A)T friends and not get mad about it. One last hurrah before the tomatoes say SEE YA.
If you follow me on instagram then you already know that I’ve pretty much declared 2015 the summer of the best BLT. We are kill.ing. it over here in the BLT department, and I guess that maybe it has to do with the fact that we grew our own tomatoes????
Which is hilarious, because we grew CHERRY tomatoes. We didn’t even grow BLT-ish tomatoes. True story. But the idea alone that we have actual ripe, delicious tomatoes and that we’ve found a few incredible ones locally this season? That is reason enough. BLTs are finding themselves in a weekly rotation here and I don’t hate it one bit.
(Except the roof of my mouth? She hates it.)
Eddie’s sandwiches have looked more like this lately – he almost always adds a fried egg.
I almost always add avocado. And maybe an egg?
And I’ve been adding a heavy-handed sprinkle of this salt that I’ve talked about now forever because it’s ridiculously fantastic.
2015 is the summer of no BLT regrets.
I might do something wrong. I saw an article the other day on facebook about making the best BLT and how it should have a thick slab of lettuce, like lettuce that isn’t very delicate? I love to use butter lettuce because it’s my favorite lettuce of all the lettuces. And not just because it has butter in the name.
Don’t care how delicate it is, it’s my fave. Shame me BLT gods, it’s okay.
I realize that the cheese sort of looks like a weird ass chicken cutlet right there and it absolutely is NOT. It is smoky, rich provolone and it wants you to know the deal.
It MAKES the sandwich.
Do not let my lackluster cheese photo skills derail you. I beg.
It’s also worth noting that this is definitely mouth-hurt worthy. You know how I asked that the other day in my Tuesday things?
Most of you told me that BLTs hurt the mouth because of the toast. I can see it, but if you’ve been reading and you know my stance on toast, then you know that there is NO WAY I can do warm bread or even lightly toasted bread instead of seriously toasted slices.
I am a toast freak. It is very important to me to know how you like your toast. And probably life altering too. However, my husband only likes warm bread (and not TOAST, even though he calls it toast) so if we can manage to keep it together, I think that our invisible internet friendship here will also make it.
- 1 (8-ounce) round (or brick!) of smoked provolone cheese
- 1/3 tablespoons flour
- 2 large eggs, lightly beaten
- 1 1/2 cups seasoned panko bread crumbs
- vegetable or canola oil for frying
- 8 slices bread, toasted
- 1 pound bacon, fried
- 2 ripe tomatoes, sliced
- 1 head of butter lettuce, leaves removed
- 2 avocados, thinly sliced
- 1/4 cup mayo
- salt and pepper for seasoning
- To make the crispy provolone, take a round or brick and gently slice it into pieces (or rounds) that can fit on your sandwich. Place the oil in a heavy-bottomed saucepan (about 2 to 3 inches) and fit the pot with a candy thermometer. Heat the oil to 375 degrees F.
- Place the flour in one bowl, the eggs in another and the panko in a third. Dip the cheese in the flour, the eggs, then generously coat it in the panko. Once the oil is hot enough, gently add the breaded cheese and fry for about 60 seconds, flipping once in between. Remove the cheese and place it on a paper towel to drain any excess grease.
- I do recommend having all of your BLT ingredients ready to go, that way you can fry the cheese and assemble the sandwich immediately. The only thing I wait to slice is the avocado!
- To assemble the BLT, spread as much mayo as you’d like on one or both sides. I like to order to go in: lettuce, avocado, fried cheese, bacon, tomato, toast. I season most layers (the tomato, avocado) and think that makes a huge difference! Put as much or as little crispy cheese on your sandwich – it’s all up to your preference!
Fantasy bite right there.