I have to thank Seattle’s Artisan Cafe for introducing me to this fantastic concoction. Don’t tell anyone, but I personally don’t really like BLT’s. There I said it! Sorry, it’s just not that good. Bacon, lettuce, tomato, boring! Behold the BGT. Which is just an all around better version of the old favorite.
As long as you have the ingredients lying around, this is one of the easiest and most delicious lunches you could indulge yourself in. And I guess it says a lot about me that I have gorgonzola and bacon “lying around”.
- gorgonzola cheese
- tomatoes – sliced thinly (I use roma because they are crunchy with less seeds)
- onions – sliced thinly
- two slices of bread
- preheat oven at 350 degrees. Place bacon on a foil or parchment lined baking sheet (or use a rack to get rid of some of the fat). Cook for about 1o minutes or until your desired doneness.
- Slice the veggies and cheese beforehand so that they are ready to go straight onto the sandwich.
- As bacon finishes, pop the bread in the toaster.
- When the toast and bacon are done, assemble quickly so that the bread and bacon melt the cheese a little bit. Place the gorgonzola directly on the warm bread, then top with bacon, then add the tomatoes and onions. Slice and eat!