Blt Skewers Food

GZ'S ULTIMATE BLT

Steps:

• Preheat the oven to 375 degrees F.
• Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.
• Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.
• Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.
• In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.

BLT SKEWERS

Steps:

• In a large skillet, heat olive oil over medium heat. Add pancetta. Cook, stirring frequently, for 8 to 10 minutes or until lightly browned. Remove pancetta and drain on paper towels until cool.
• On 4-inch skewers, thread 2 pieces pancetta, 1 cherry tomato half, 1 basil leaf, and 1 bread cube.
• Here's a great tip for halving the tomatoes. Take two round lids put some tomatoes on one and cover with the other. With a sharp knife cut between the lids. Repeat until all are halved.
• Serve with my ranch dressing, makes a great dip.

MINI BLT APPETIZERS

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes., Roll lettuce pieces and insert into tomato centers. Repeat with croutons and bacon. Sprinkle with pepper. Cover and refrigerate up to 1 hour.

LOBSTER BLTS

Steps:

• Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
• Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
• To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.