Brunch BLTs with Chilies and Cheese

recipe
"We like these for Saturday morning breakfast (while we read the Sunday paper, which comes on Saturday ... go figure!), but they also make a good light supper," says Mickey Strang of these hearty sandwiches.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 517
Caloriesfromfat 49 %
Protein 26 g
Fat 28 g
Satfat 12 g
Carbohydrate 39 g
Fiber 2.8 g
Sodium 1232 mg
Cholesterol 319 mg

Ingredients

8 slices bacon (about 1/2 lb.)
8 slices sourdough bread, each 4 by 6 inches and 1/2 inch thick
1/4 pound thinly sliced jack cheese with chilies
1 can (7 oz.) whole green chilies, drained and torn into strips
2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and sliced
Salt
5 large eggs
1/4 cup milk
1 tablespoon butter or margarine
4 large leaves red-leaf lettuce, rinsed and crisped (optional)

Preparation

1. In a 10- to 12-inch frying pan over medium heat, cook bacon until brown and crisp, about 15 minutes, turning slices as needed. Drain bacon on towels and discard fat.

2. On each of 4 bread slices, lay 2 bacon slices. Arrange cheese, chilies, and tomatoes equally on bacon; sprinkle lightly with salt. Cover each stack with another slice of bread.

3. In a wide, shallow dish, beat eggs with milk to blend. On a 12-inch nonstick griddle or in a 12-inch nonstick frying pan over medium-high heat, melt half the butter. Meanwhile, one at a time, lay sandwiches in egg mixture; let stand about 15 seconds on each side. Lift out; put on griddle, 2 sandwiches at a time.

4. Brown sandwiches on each side, turning as needed, about 10 minutes. When they are cooked, transfer to a baking sheet and keep warm in a 200° oven. Add remaining butter to pan and cook remaining 2 sandwiches. Set hot sandwiches on plates and tuck a lettuce leaf alongside each.

Note:

Mickey Strang, McKinleyville, California,

August 2001
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