I made this super-simple recipe for lunch last weekend and it was seriously one of my favorite lunches I’ve had in a long time. I had been tempted to go and get a biscuit from Rise Biscuits and Donuts, since we live dangerously close to it and sometimes make it our Saturday treat for lunch. But knowing we had already overspent in our restaurant category this month (and we still have 8 days left, whoops – #progressnotperfection) I decided to see what I could come up with from things we already had on hand. By the time I was done, I thought to myself – This is just as good as than anything I could have gotten at Rise! Isn’t it a great feeling when you’re able to whip up something at home with your own two hands that’s just as delicious and satisfying as something you could get when you go out?
I wanted to share this recipe since it’s ridiculously simple but also feels kind of fancy at the same time. Seriously, if you can slice things up and stack them on a piece of bread, you can make this. These are my favorite kinds of recipes, when there’s no special technique, no complicated kitchen gadgets, and no ingredients so rare that I don’t quite know how to pronounce them or where to find them in the grocery store. Don’t get me wrong – I love exploring new techniques and ingredients, and there is certainly a time and place to get technical and fancy in the kitchen – but lazy summer saturdays are not one of them for me!
I hope you enjoy this easy recipe, which combines lots of my most favorite flavors. Try putting your own spin on it to combine all your favorites, and share with me what you come up with!
1 slice of your favorite bread (I use Dave’s Killer Bread 21 Whole Grains and Seeds)
2-3 slices of fresh Roma tomato
2-3 slices of red onion
1 handful of mixed greens
1 pat of butter
1 slice of white smoked cheddar cheese
1 piece of bacon
1 dash sea salt
1 dash Balsamic vinegar
1 dash EVOO
- Turn on the oven to begin preheating around 425.
- Turn on the stove to medium high and place your bacon in a pan to begin cooking. (I cut my piece in half before starting to cook so it will already be in small strips.)
- While the bacon begins cooking, place one slice of bread on a baking sheet and spread with a pat of butter. Add the slice of cheese on top and place on the top rack of the oven (it doesn’t really matter if it’s not done preheating, unless you’re particular about that kind of thing. I’m clearly not. ;))
- While bread is toasting in oven and bacon continues to cook, take a handful of fresh greens and place them in a small bowl. Add a dash of Balsamic vinegar, EVOO, and sea salt, and mix well so greens are covered. Set aside to allow to continue to soak in flavor for a couple of minutes.
- Check bacon, turning when necessary to cook the other side.
- Slice remaining ingredients (tomato, avocado, and onion) to your preferred size and proportions. Set aside.
- At this point, both the bread and bacon should be done or nearly done. When both are done to your liking, remove the bread from the oven and place on a plate. Remove bacon from pan and place on a paper towel to drain for a couple minutes.
- Assemble the dressed greens, tomato, avocado and onion on top of the toast, adding the bacon on top once it has cooled enough to handle.
- Enjoy, preferably outdoors on a beautiful summer day!
Ta-da! Told you it was easy! Be sure to let me know if you give it a try, and what swaps or additions you make to craft your own perfect Lazy Saturday Sandwich!