1 yr. ago • 93%

BELT

Served on my own sourdough that was toasted in the bacon grease and smothered with homemade mayo.

I only make this sandwich during peak tomato season. My arteries couldn't do this year round.

28 comments

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7
- Without a good smash this would have slipped right out of my hands before it even got to my mouth.
  
  4
Season that tomato dog.

7
- I disagree! If it’s peak tomato season that tomato taste nothing like your local grocery store tomatoes
  
  8
  
  Even in season veggies need seasoning dawg. Just a little salt goes a long way.
  
  7
- Just my opinion but not everything needs seasoning.
  
  4
- I will give it a shot next time. Thanks Randy Jackson! :)
  
  2
Today, I am a BELTalowda!

7
- Den we share de kibble, ke? Owkwa Beltalowda!
  
  4
How do you cook the egg?

6
- It's a Cantonese-style scramble called whampoa chaodan.
  
  8
You know, I used to always add mayo as well, but I found that with a toasted sandwich like that. It's honestly better without and tastier. I did breakfast sandwiches like this with homegrown jalapenos and tomatoes, with sausage, egg, and pepper jack. Your tomatoes and eggs are already very wet ingredients, the mayo just makes it over the top, and heart attack inducing. Didn't think it was worth it. I did toast with a little bacon grease though.

4
- IMO, Mayo is a must on a standard BLT. A fresh ripe tomato pairs amazingly with mayo and the fat layer keeps it's juices from soaking into the bread.
  
  3
  
  Especially if kewpie
  
  2
  
  On a standard BLT? 100% agree.
  
  It just depends on how many 'moist ingredients are on a sandwich for me though. Like, I can't stand when a sandwich is just absolutely soaked with wet ingredients.
  
  1
- That sounds like another tasty sandwich! I forego cheese in mine since the egg and mayonnaise end up providing that same sort of creamy richness. I can see how the cheese might end up helping to keep everything better combined, though. Thanks for the insight!
  
  1
  
  Mind if I ask how you do your sourdough? I had a starter that I tended to for months, but my sourdough always came out super dense and not risen. It was almost like the yeast didn't work as hard as they should...any ideas to what I could be doing wrong?
  
  1
I'm a huge fan of the BLAT (avocado). But I'd be down with a BELT or maybe even a BLEAT.

4
Don't make me get out the belt.

4
Looks egg-cellent!

2
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