This time of year, we all salivate for those fresh from the garden tomatoes. Of course, there are innumerable ways to enjoy their deliciousness, and one of my favorites is a well-assembled BLT. So, with these beauties at their peak, there is no better time to make yourself the ultimate BLT.

Make no mistake, the generic version, the one we all grew up with, is definitely excellent in its own right. However, you will be missing out if you don’t try this amped-up version. It actually takes nearly no additional time to pull together and once you’ve had this, you will not being returning to the old standby. Don’t forget, the quality of the ingredients is essential here, so hit your backyard garden or head out to your local farmer’s market and get the best you can of each.

INGREDIENTS
2 slices, double thick bacon
2 slices bread of choice
1 quality tomato, yours or from farmer’s market, sliced
2 Tbs. extra virgin olive oil
1 Tbs. red wine vinegar
kosher salt
fresh ground pepper
arugula or lettuce of your choice

DRESSING
1/2 cup mayonnaise
1 1/2 tsp. fresh lemon juice
1/4 cup fresh chopped basil
1/4 tsp. cayenne pepper

DIRECTIONS
First, cook the bacon to your desired doneness, but definitely on the crispy side. Meanwhile, combine the dressing ingredients and set aside, until ready to assemble. Also, in a shallow dish or glass pie pan, combine the olive oil, vinegar, salt and pepper. Whisk to combine. Then, core and slice the tomatoes. Add them to the vinaigrette and gently turn to coat them on both sides and let them marinate for at least five minutes.

Next, preheat your broiler and move your oven rack to the top third of the oven. Now, this may seem odd, but you’re only going to toast ONE side of the bread and that’s why you need the broiler. The reason for that is with only one side toasted, the bread doesn’t become so brittle and the soft, un-toasted interior actually holds the sandwich together much better. So, place the bread slices on a cookie sheet and lightly broil/toast them, again to your preferred doneness, usually only a minute or two. Make sure you keep a close eye on them, all broilers are different and these can go from nicely toasted, to burnt in no time.

Now, it’s time to assemble your sandwich. Generously, spread the mayonnaise mixture on both pieces of the untoasted side of the bread. Then, layer the tomato slices, the bacon and the arugula (my favorite!) or lettuce and top with the other bread slice. Finally, what you’ve been waiting for…cut the sandwich in half, serve immediately with a few potato chips and enjoy the fruits of summer.

NOTES
Just an aside regarding the “mayonnaise dressing”, since you will have some leftover…this is absolutely delicious as a spread on a grilled cheese and tomato sandwich. So, do save what’s remaining and the longer it sits, the better it tastes.

Need to bring potatoes to a gathering? You have just found your new, go to dish for “fancy” potatoes. I usually reserve making them for the holidays, bringing to a gathering or a very special dinner because they are a bit decadent. Irresistibly delicious and always a big hit, but definitely rich.

Finally, melt the remaining 2 Tbs. of butter, pour over the bread crumbs, season with salt and pepper, and mix well. Sprinkle the bread crumbs over the potatoes and bake in a preheated 350º oven for about 20-30 minutes or until it is bubbly and browned.

NOTES
Although you can use russet or yukon gold potatoes, I think the yukon golds hold up a bit better. They are definitely my new favorite, as they keep there shape better, even if overcooked a bit. The russets, when overcooked a bit, can breakdown and tend to get a bit mushy. They still taste delicious, they’re just not as firm. Regarding the grated cheese, I highly recommend getting a block of cheese and grating it, rather than buying the bag of grated. The pre-grated versions have additives to lengthen the shelf life and it doesn’t melt as well.