A-B-L-T

Andouille, Bacon, Lettuce, Tomato with “Lick the Bowl Sauce!” 

Yes, I know you have all had a BLT before, some with wilted lettuce, soft bacon, flimsy bread and less than stellar tomatoes. Well I have too and that is why I decided to create my own version of the classic BLT. I have created a new version in which I decided to “Creolize” it!

Crisp Organic Tomato.

Sprinkle tomato lightly with Creole seasoning and black pepper.

The lettuce is like BUTTER; yes it is called Butter Lettuce.

The bacon is crispy like everyone likes it.

The hot pan fried Andouille sausage takes it too another level.

Fresh Country white bread.

Lick the Bowl sauce is divine!

Why eat a BLT when you can make A-B-L-T!

 A-B-L-T with Lick the Bowl Sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

1 pack of thick cut bacon

1 pack of Andouille sausage

1 loaf of country bread

1 head of butter lettuce

1 organic tomato

Pepper

Creole seasonings

1 recipe of Lick the Bowl Sauce (recipe below)

Directions:

Preheat oven to 425, use a nonstick or foil lined baking sheet; cook bacon until crisp around 20 minutes. While bacon is cooking, slice the Andouille in half, then in another half you should have 4 pieces of sausage. Then partially split the sausage try not to break them apart if you do its OK they will still taste the same going down. Pan fry Andouille sausage until crispy brown on both sides about 6-7 minutes on each side. Slice tomato, season with a pinch of pepper and pinch of creole seasoning. Peel off 4 large pieces of butter lettuce; soak in bowl of cold water for about 5 minutes to remove all the dirt and grit. Remove from water, rinse off and use your favorite salad spinner and spin lettuce until very dry.

Assemble:

Put lick the bowl sauce on both sides of bread, lay down lettuce on the bottom bread, top with hot bacon then top with 1 slice of tomato and finish over with Andouille sausage and enjoy!

Lick the bowl sauce

4 tbsp. mayonnaise

2 tbsp. mustard

½ tbsp. tabasco

Pinch of creole

Pinch of pepper

Mix well, chill until ready to use.