One of our family traditions – probably a tradition in your family, too – is that for birthdays, the honoree gets to select the menu for the whole day. While we were in Los Angeles, my grand-daughter celebrated her thirteenth birthday. That was a momentous occasion not only for her, but also for her younger brother and her parents. Officially, she became a teenager, but these days that is only semantics. Fortunately, she is not driving yet, but the birthday was a stark reminder that the day for that is not far away.
Included in my grand-daughter’s food selections for the day was bacon, lettuce, and tomato sandwiches for breakfast. Of course, she got to sleep late on a weekend so it was closer to brunch than breakfast. Still, a little odd for my elderly clock, but I freely admit that they were delicious.
These were not your usual BLTs. Challah was the preferred bread. That seemed to be an odd companion to bacon, but nobody blinked.
No one in the family likes mayonnaise, so there was none. How can you have a BLT without mayonnaise? They allowed me my own. The bacon was crisped in the oven, and the lettuce was the tender butter kind. The tomatoes were beautiful heirlooms, almost purple in color.
Everyone in the family is averse to onion as well, but they accommodated me with thick slices of red onion. They don’t like avocados, either, so they sliced a perfectly ripe avocado just for me.
We gathered around a buffet to assemble our personal creations. Mine was an elaborate BLT+ARO. Then we enjoyed a beautiful Southern California morning on the back patio. Gifts were opened, including a new iPhone – every California teenager needs one, I was told.
All in all a great way to start a day of celebration.
- 2 slices challah
- 3 strips bacon, fried crisp
- 2 large slices, heirloom tomatoes
- 2 leaves butter lettuce
- ½ ripe avocado, sliced
- 1 slice red onion
- salt and pepper
- Spread the slices of challah with mayonnaise
- Arrange the bacon, lettuce, tomatoes, avocado, and red onion on one slice of bread. You may need extra mayonnaise between layers.
- Season with salt and pepper
- Top with the remaining slice of bread for a thick sandwich.
- Eat with plenty of napkins handy or over the kitchen sink.