The food out here

A semi-seasonal sandwich

By HUNTER HILL
Posted 2/23/22

The way out here, we tend to eat according to what is in season. So having said that, I would like to call attention to the fact that this recipe has fresh tomatoes in it… which are neither in …

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The food out here

A semi-seasonal sandwich

Posted

The way out here, we tend to eat according to what is in season. So having said that, I would like to call attention to the fact that this recipe has fresh tomatoes in it… which are neither in season nor all that easy to find at the moment.

Besides the fresh produce, however, this sandwich recipe does fall under the category of what we typically have in stock in the winter, which is carbs and protein.

I just finished processing our pig, and the sudden influx of pork left my wife hankering for her most coveted form of specialty meat: bacon. Well, you can’t make a meal out of just bacon—although she can—or at least you shouldn’t, so inspired by this hickory-smoked goodness, she concocted a sandwich the likes of which had us both silent at the dinner table as we focused on our feast.

I had recently ordered more flour for our pasta-making and bread-making and happened to have ordered a mix to make pumpernickel, since it was on sale. If you are picky about your flour, I would highly recommend King Arthur flours. If not, then I still recommend that you try them at least once to taste the difference from the generic brands.

With our pumpernickel bread baked and winter-fresh tomatoes sourced, I regret to say, from the local Walmart, my wife set about slicing the produce and the fresh mozzarella. This time we used a garlic pesto from the store; however, you can also refer  to my prior article, “Presto pesto,” for tips on making your own.

At this point, we arranged the centerpiece of the delicatessen artistry on a sheet pan to bake. I’m referring, of course, to the bacon. Once it was the perfect balance of crispy and melty, it was time to assemble the meal.

The beauty of sandwiches is that they are all constructed similar unto one another. Take everything you plan on putting in there and stack it between the bread. I myself decided to toast the pumpernickel for added crunch.

In the wintertime, I can’t say I feel overly ambitious, as opposed to those warm-weather days, so a simple sandwich is all a country guy can hope for when it comes to tasty, filling, uncomplicated dinners—or lunches for that matter.

The way out here, the food in season for the wintry month of February is any and all of that meat that’s either been stored up for winter or freshly harvested, since we lack options in the green department. But if you can find yourself some cheese and good bread, you too can enjoy the simple pleasures of a homemade bacon sandwich.

As you may have guessed, I’m speaking more of the spirit of the sandwich, so if you prefer a rye bread or some other produce or protein on your sandwich, make it your own, but bacon, tomato, mozzarella and pesto are a proven winning combination.

Bacon sandwich

Recipe courtesy of the lovely Mrs. Chelsea Hill.

This is more of a pattern than a recipe. Ingredient amounts are up to you. So are the ingredients themselves.

  • Pumpernickel bread, or a bread of your choice
  • Garlic pesto
  • Tomatoes
  • Bacon
  • Whole or sliced mozzarella
  • Cook bacon and set aside.

Place pumpernickel bread down on preparation surface. (Toasting is preferred but optional.)

Spread garlic pesto on the slices.

Place sliced tomatoes and mozzarella to cover.

Place bacon on top and cover with other slice of bread

If you feel like being fancy, insert a club-sandwich toothpick in the center with your choice of décor, including but not limited to those tiny plastic pirate swords.

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