Add spice to your sandwich with Gillian’s SBLATs

by Gillian Bostock on August 26, 2011

Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the sixth in her series of great summer recipes.

As my family members know, I am a fan of pretty much anything spicy. So they weren’t surprised during our recent family reunion when I decided to add a little zing to a “go-to” sandwich for a beach picnic. I made eight SBLATs, and after a dip in the ocean, a few grins, and at least one sigh, all eight were eaten. What’s a SBLAT, you ask? Well, I’ll let you figure it out, but basically, it’s the BLT’s vivacious and bodacious cousin.

During peak tomato season, which is now, I enjoy using heirloom tomatoes whenever possible. However, tomato on the vine is a respectable alternative. In either case, sprinkling the tomatoes with a little sea salt beforehand brings out their flavor and makes a particularly bright contrast to the rich, thick-cut bacon.

Sriracha — a spicy concoction of chiles, garlic, and vinegar — makes a perfect companion with the mayonnaise and adds a decisive bite to either edge of your sandwich. I don’t find it particularly necessary to toast the sliced bread but some of you may feel compelled and I won’t stop you.

Enjoy your SBLAT with potato salad or chips, preferably outside under the summer sun.  (Ingredients and recipe follow below the photo of finished results.)

SBLAT ready to eat

– 5 slices thick-cut bacon
– 4 slices whole-wheat bread
– 2 leaves of romaine lettuce, washed and torn into pieces
– ½ avocado
– 2 heirloom tomatoes
– 2 tbsp mayonnaise
– 1 tsp Sriracha

1. Broil 5 strips of bacon until crispy. Turn regularly so that both sides are cooked evenly. Place on paper towel when finished until ready to use.
2. Slice tomatoes fairly thick and season with salt.
3. Mix 2 tablespoons of mayonnaise with 1 teaspoon of Sriracha (or more if desired).
4. Spread the spicy mayonnaise onto four pieces of bread. Then, add thin slices of avocado to two sides, followed by bacon, tomato, lettuce, and the pair’s top slice. Cut diagonally and serve.

Makes two sandwiches.

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