Saturday, July 7, 2012

Stacked...B.L.T.O.C.P. Saturday Lunch

Big is just right. If I'm gonna eat a sandwich, then I want it to count. And this one does! And if you haven't tried roasted corn seasoned with lemon pepper, then please do!
Here's what's on the team:

Lettuce leaves, washed and dried.

Sliced onions, we like 'em hot...

Sliced bell pepper, cayenne and jalapenos.

Sliced tomatoes, fresh from the garden. (not mine, they're still green, these are from JD's mother)

Bacon. A whole pound. Divided by JD and myself. Yep. 
I cook it in the oven on a foil lined sheet on 325 degrees for about 30 minutes.
No splatter!
Two very important team members that aren't pictured here are:
Dukes mayonnaise and American cheese, the good kind, don't skimp!

I normally cook corn in the shucks, but I wanted to get the shucks out to the compost pile and close up the door for the evening. The heat of this summer has made me crazy that way:)
Pull the shucks back, and remove the silks. Liberally rub with softened butter and sprinkle heavily with lemon pepper and salt. Wrap in foil and bake for 30 minutes at 350 degrees.

First on board is the Duke's mayo and onions.

Now add one half pound of bacon. Go ahead, don't be skeerd.

Now for the cheese. At least one piece...

Pile on the peppers!

Slather some mayonnaise on the other side of the bread and add your lettuce. Now your corn should be cool enough to eat. This is a wonderful indulgence into bacon decadence, and I enjoyed every moment...


No comments:

Post a Comment