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.
this post was submitted on 01 Aug 2023
171 points (93.8% liked)
FoodPorn
15990 readers
297 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
Today, I am a BELTalowda!
Den we share de kibble, ke? Owkwa Beltalowda!
Season that tomato dog.
I disagree! If it’s peak tomato season that tomato taste nothing like your local grocery store tomatoes
Even in season veggies need seasoning dawg. Just a little salt goes a long way.
Each to their own my man. If we end up eating tomatoes together I’ll also provide a salt shaker without a frown 🤝
I respect that. 👊
I respect that and will punch you in the face
I punch you.
Respectfully tho.
That's what the bacon is for.
Bacon is salty you're not wrong. But each ingredient should get seasoned imo.
That said, to each their own.
It makes sense not to salt the tomato directly in this context because adding salt will draw out the water and make your sandwich more soggy. You could probably do it right before eating, but I think the saltiness of the bacon would be fine.
I believe the move is to pat the tomatoes dry to remove the excess water after you salt them to avoid them being to wet.
That said, i typically eont salt my tomatoes just cause im lazy and dont want the extra work lol. But if i did go the extra mile, i would salt them for added flavor.
Just my opinion but not everything needs seasoning.
I will give it a shot next time. Thanks Randy Jackson! :)
How do you cook the egg?
It's a Cantonese-style scramble called whampoa chaodan.
I'm a huge fan of the BLAT (avocado). But I'd be down with a BELT or maybe even a BLEAT.
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.
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.
Especially if kewpie
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.
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!
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?
So I do a very odd setup for my sourdough (3 hour bulk ferment at close to 100°F, with a brief 9 hour cold retard), but if you've got a crumb picture I can help you figure out what led to your dough behaving that way.
Don't make me get out the belt.
Looks egg-cellent!