Bark Boxes & BLTG Sandwiches

It is a truth universally acknowledged, that I in fact love my dog. He has it so good, and with a face like that, how can you blame me? So, like any good dog mom with a nice little pay raise this year, I went ahead and ordered my pup a bark box! However, the reaction I got was not quite what I thought it would have been. Although he’s an ADORABLE pup, Lord Tuggs is a little on the overly cautious side, especially around loud noises and objects that are basically the same size as him, but I think that comes with the territory of being on the shorter side of things. However, that being said, he did enjoy the treats that were inside once we opened it up for him before we got to munching our dinner!

BLTG: Bacon, Lettuce, Tomato, and Guacamole. First things first, bread. Sourdough bread to be exact, a must, or something very similar (Tuscan Round Bread if your grocer or baker, if you’re that fancy individual who has one near by, has run out) that can hold up to toasting and layering, and all the good stuff inside (definitely don’t toast too much or you’ll ruin the top of your mouth). I find I don’t need to butter the tops of my bread for this sandwich and that simply toasting it gets that perfect crunch on the outside, but softness from the wet components that makes it easy to eat!
Then comes the next most important piece: BACON! Thick cut is an absolute, but after that, if you like flavoring or a particular kind of bacon, go crazy! It’s your sandwich! We stay pretty traditional in our home, and find just your regular maplewood smoked is just perfect to compliment the other pieces to this sandwich. To cook your bacon, you can just go with what you already know and love, but I personally am a baker of bacon only. Sure, it’s a little more time consuming, but I’ve never had a piece of bacon that wasn’t cooked PERFECTLY, just the way I like it with this method, which I’ve included!
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Perfect Bacon: Make sure your oven is set to 420 degrees, then run each strip of bacon under cold water. Yes, cold water, because what that does is prevents the meat from shrinking once its in the oven. Then, layer the bacon on a wire rack that is sitting in/on a large backing pan (which I cover in aluminum foil for easy cleanup). Then bake for about 20 minutes (I check it at the 10 mark, and then every 2 minutes after that to make sure it come out perfect). And while the bacon is cooking, I can work on getting everything else prepped and ready.

Naturally, slice your beef tomatoes (you can go with any tomatoes, but I got with a firm beef tomato because it tends to hold up better and cover more bread/ingredient surface area) and prep your lettuce (I like romaine lettuce myself because it has a softer crunch to compliment the bacon, but you can use whatever is your preference. I’ve even seen people use arugula, which I love, but find a little overly elevated for this gool ol’ classic). Then get to work on that guac, which I make from scratch because I like it better that way!

The Real Cooking Maggie’s Guacamole
2 Servings
  • 1 avocado, ripe
  • 1/2 plum tomato, diced small
  • 1/4 small white onion, diced finely
  • 1/4 jalapeno (or more to preference), diced finely (leave seeds in if you like heat)
  • 2-3 tablespoons cilantro
  • 1 garlic clove
  • 1/4 tsp salt
  • 1-2 tablespoons lime juice (to preference)
  1. Cut avocado in half, remove seed, and spoon meat (flesh?) into a small bowl. Smash with the back of a fork.
  2. Dice tomatoes, jalapeno, and onion, mince garlic, and add to smashed avocado and stir.
  3. Chop up cilantro and add to bowl, stirring to incorporate. Finally, add a dash of salt and squeeze in lime juice, tasting to preference (I add about 1/2 a lime at a time). Stir to combine and serve!!!

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It’s chunky, it’s smooth, it’s packed full of flavor (and heat if that’s your jam), and it’s so easy to make! We’ve now come to post-toasting, where you’ll layer a little mayo, a little lettuce, a little guacamole (to help keep those parts that tend to break apart or fall out between the bread), then a little bacon (really squish it into that guac for maximum holding), and finally top with tomatoes and that second piece of bread. VOILA! Delicious, elevated in a rustic kind of way, and a sandwich we can’t seem to eat only one of.
Enjoy and happy eating! Cooking Maggie Out!

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