BLT Alternative
It’s been a very good year for the vegetable garden here at the farm.
The mid-size (Ultra Girl) and cherry tomatoes have been fabulous.
The Beefsteak, like the one in the photo, are plentiful but perhaps a little less fabulous – a lot of them are gnarly shaped – I think from too much rain – if they grow too fast their skin can’t keep up. But I planted a lot of plants, so there is still plenty of feasting on these big honkin’ sandwich busters.
But there’s only so many BLT’s you can eat.
As if!
But here’s an alternative sandwich, if you’re looking for one. (I’m not the author of this recipe -I’ve been making them for years and I don’t recall the original source.)
You need:
- tomato
- english muffins
- eggs + whatever you use to make French Toast dipping
- Dijon mustard
- Gruyere cheese or substitute
- Rosemary
Start with English Muffins and whatever egg mixture you would use when you make French Toast. I just use egg, a little milk, salt and pepper.
Do up the English Muffins as French Toast, well dipped in the egg, on griddle or fry pan. (Non stick pan if you like, or a pound of butter in the pan if you prefer ;o))
While you’re doing this stage, turn your oven broiler on.
Put the French Toasted English Muffins on a baking sheet. Spread Dijon mustard on the tops of the toasts.
On top of the mustard, put a layer of sliced Gruyere cheese – I prefer the non-smoked plain Gruyere – and no doubt you could substitute your fav here.
Put a generous slice of tomato on top of the cheese, and then sprinkle the tomato with rosemary – fresh if you have it.
Stick that all under the broiler for a few minutes until the cheese is soft but not runny, and enjoy!
(I’ve never been sure why the cheese didn’t go on top – maybe it prevents tomato from getting warmed.)














The snow is fast disappearing from the farm. With rain forecast for the next several days, that may be the end of winter.


