You may have noticed that I have been on a spicy food kick lately. If you’re not a fan of spicy food, bear with me… I will surely start focusing on sweets and candies as Halloween draws closer. And if you are a fan of spicy food, well… pull up a chair and check this out.
I suppose I could call it BLTGCs… but New Mexico BLTs sounds catchier, and a little less confusing.
This sandwich has it going on. Crunchy homemade bread, salty crisp bacon, fresh spinach and arugula (lest you start feeling guilty), ripe red tomatoes, and the kicker: Hatch Green Chiles. In my opinion, the chiles elevate this classic to a whole new level.
New Mexico BLTs.
A couple weeks ago, I finally gave up my commercial 50+ ingredient store-bought bread. I was getting so frustrated looking at the ingredient list of the packaged bread and asking myself, “why on earth should it take THIS many ingredients to make a loaf of bread?”. Not to mention how stressful it is worrying about nut cross-contaminations that could cause my daughter to have an anaphylactic reaction.
I just decided it would be easier to make my own (and I was right!). For now, I am using a really simple recipe (below), but if you are an advanced baker or bread maker, you should check out this Sourdough Recipe from Don’t Waste the Crumbs. It looks incredible, and although I haven’t tried it yet, I will be making it in the near future.
I am blessed to have a breadmaker (thanks to a Christmas gift from my husband :)), so this recipe does call for a breadmaker. I will work on getting together a recipe for the oven, and will post it soon!
To make the bread:
- 1 cup warm water
- 2 tbsp organic cane sugar
- 1 package yeast
- 1/4 cup olive oil
- 3 cups organic, unbleached flour
- 1 tsp salt
Combine water, sugar and yeast in the pan of your breadmaker. Allow the yeast to dissolve for about 15 minutes, until it is frothy.
Add in oil, flour and salt and turn the breadmaker onto the “basic” setting and press start.
A couple hours later, and you’ll have the softest, yummiest homemade bread, and you’ll be asking yourself why you didn’t do this sooner.
To make the NM BLTs:
(Makes 2 sandwiches)
- 6 pieces of thin-cut bacon
- fresh spinach and arugula (or other lettuce)
- a ripe tomato, cut into thin slices
- 4 strips of green chili (or 2 tbsp of diced canned green chili)
- 4 pieces of bread
- 2 tbsp mayonnaise
Cook bacon in a skillet until crisp and cooked through. Remove bacon and drain and reserve the grease. Over medium heat, add back 1 tbsp of the bacon grease and lightly fry the bread pieces until it has a golden crust. Remove from heat. To assemble: spread pieces of bread with a thin layer of mayo, followed by 3 pieces of bacon, spinach and arugula, tomato slices and top with green chili. Enjoy!
Admission time: So I realize I am complaining about all of the ingredients in processed bread, and then turning around and using mayonnaise on my sandwich. Here’s the deal: All homemade mayo recipes I have found has raw eggs in them, which just freaks me out a little. Does anyone know of a homemade mayo substitute that doesn’t have raw eggs? Please share and I will be much obliged 🙂
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Have you tried green chiles before? What is your favorite “extra” to put on a BLT?
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