January is an economically pressing time for any of us. I would like to think that as a nation we are embracing the ‘less is more’ initiative when it comes to the Holiday Season. I do my best but it seems with the colder and darker months, I am more inclined to treat myself.
For me, this recipe is indulgence with a tolerable price tag for economics and time. I can’t remember the first time I experienced the flavour combination of salty crisp warm bacon with acidic but slightly sweet and juicy tomatoes. Saying that, it is my favourite element of the sandwich.
I do realise that it is not tomato season and this recipe may be better suited for the summer when they are bountiful. However, London has well-priced tomatoes available at this time of the year. Alternatively, if you own your own tomato garden, you can have your own personal harvest at anytime of the year.
My husband makes these sandwiches when he is in charge of dinner or “tea” as he calls it. In Scotland, there is “tea time” for drinking tea and “time for tea” which is for eating dinner.
The first time he made these sandwiches, he used fresh spinach leaves. I do not know if he was being creative by adding spinach leaves in place of lettuce or if he was acting out of necessity for a lack of ingredients. Nevertheless, we always make these sandwiches with fresh spinach now. I like to trust that we are consuming superior nutrition as opposed to eating frozen supermarket lettuce.
- Serves 4
- The total cost per sandwich – £0.79
- 8 slices of bread (I used cracked wheat soured dough)
- 12 oz smoked bacon
- 2 large tomatoes
- 8-10 oz fresh spinach leaves
- Drizzle of balsamic vinegar and oil
- Black pepper to taste
Preheat oven to 450°. Place bacon on baking trays lined with foil for easy clean up.
Bake bacon in the oven for 10-15 minutes or until desired crispness. Remove from oven and place on paper towels to drain excess grease.
While bacon is in the oven, wash spinach and pat dry if not using pre-washed and packaged spinach. Slice tomatoes, season with pepper and drizzle with balsamic vinegar and olive oil.
Toast bread to desired doneness and begin to build your sandwiches. Add spinach, tomatoes and then the bacon onto the bread. You may also add a bit of mayonnaise if you wish.
Serve immediately while bacon is still warm and enjoy.