I am so excited to share with y’all my new favorite sandwich: The B.E.L.T.!
That’s Bacon, Egg, Lettuce, and {Fried Green} Tomato!
This Southern inspired sandwich is packed full of flavor and
ingredients. From the thick cut cheese crusted bread, to the bacon lattice and perfectly cooked fried egg, and did I mention fried green tomatoes?! Then you top it all with my secret (not anymore!) ingredient: New Hidden Valley Smoked Bacon Ranch!
That’s Bacon, Egg, Lettuce, and {Fried Green} Tomato!
This Southern inspired sandwich is packed full of flavor and
ingredients. From the thick cut cheese crusted bread, to the bacon lattice and perfectly cooked fried egg, and did I mention fried green tomatoes?! Then you top it all with my secret (not anymore!) ingredient: New Hidden Valley Smoked Bacon Ranch!
This sandwich is so good (and massive!) you will need to loosen your belt!
I am lovin’ these new spreads and dips by Hidden Valley.
They are packed full of flavor but get this- they are made with
cream cheese and white beans NOT MAYO, so Hidden Valley Sandwich Spreads & Dips are low fat with one-third the calories of
mayonnaise and only two grams of fat per serving!
Available
in four delectable flavors: Smoked Bacon Ranch, Country Herb Ranch, Oven
Roasted Garlic Parmesan and Spicy Chipotle Pepper.
Check out the new Hidden Valley Sandwich Spreads here:
http://www.hiddenvalley.com/products/sandwich-spreads-and-condiments
Ingredients:
Makes 2 sandwiches
- 1/2 cup Parmesan cheese, shredded
- 4 slices Texas Toast
- 5 eggs
- 1/4 cup milk
- 1 medium green tomato
- 1 cup buttermilk
- 1/2 cup yellow cornmeal
- salt and black pepper, to taste
- Vegetable Oil, for frying
- 6 slices, center cut, thick sliced bacon
- 2 Large leaves of Boston Bibb Lettuce
- 2 tbsp Hidden Valley Smoked Bacon Ranch Spread
Directions
- Preheat oven to 350 degrees.
- Heat oil over medium in a heavy bottom pot or cast iron skillet until around 350 degrees.
- Slice tomato in thick slices, about 4-6 slices and place in a bowl of buttermilk to soak.
- Meanwhile, lay bacon on a plate and weave together in a bacon lattice.
- Place on a broiler tray, with an elevated rack so the grease will drip below.
- Cook bacon for 15 minutes or until crispy. Drain on a paper towel lined plate.
- Once bacon has cooled you can trim of ends of the bacon pieces to make more of a square shaped lattice to fit on the bread.
- Pour cornmeal onto a plate and season with salt and pepper.
- Dredge the sliced tomatoes in the cornmeal mixture, patting to ensure you coat well.
- Carefully lay the slices in the hot oil, doing batches if you need to.
- Fry the tomatoes about 1 1/2-2 minutes per side until golden brown. Drain on a paper towel lined plate.
- Spray
a small skillet with cooking spray and break one egg in it. Cook egg
over-medium, flipping once but leaving the yolk still runny. Season with
salt and black pepper. Remove to a plate. Repeat with remaining egg. - Heat a grill pan over medium heat and spray with cooking spray.
- Mix remaining three eggs and milk in a bowl.
- Dip two slices of bread in egg mixture then crust both sides with shredded Parmesan.
- Place crusted bread in pan and cook both sides until golden.
- Repeat with remaining two slices of bread.
- Now time to assemble your sandwich.
- On the bottom slice of bread, lay lettuce down, top with bacon lattice, then 2-3 fried green tomato slices, then fried egg.
- Spread 1 tbsp Hidden Valley Smoked Bacon Ranch on inside of top slice of bread and lay bread slice on top of egg.
- Repeat to make other sandwich.
- Make sure to have extra napkins and enjoy!
My buttermilk soaked, cornmeal crusted fried green tomatoes are the BOMB! Bonus: if you have extras after making your sandwich serve them on the side with Hidden Valley Smoked Bacon Ranch as a dip!
Dip the Texas Toast bread in an egg and milk mixture as if you were making French Toast.
Then coat with shredded Parmesan and cook until golden in a hot grill pan or skillet.
Cook the perfect fried egg, with the white cooked through but the yolk still runny!
Messy but delicious!
Cook your bacon on a broiler pan in the oven at 350 degrees for about 15 minutes.
Let cool then weave into a bacon lattice as pictured below.
NOTE: The second time I made this I weaved the bacon into the lattice
BEFORE cooking and it was much easier!
I like to trim off the ends of the bacon pieces for my lattice is more square and fits better on the bread.
Time to assemble the B.E.L.T.!
Start with a large lettuce leaf ( leave whole or cut in half) on the bottom piece of bread.
Next add your bacon lattice.
Top with about 3 slices of fried green tomatoes.
Next add your fried egg, then add a heaping tbsp of Hidden Valley Smoke Bacon Ranch to the inside of the top piece of bread.
Look at this monster! Doesn’t it look amazing?!
Breaking News:
Hidden Valley just announced its public
challenge – they’re searching for the next Sandwich Superstar and you could be
it! Submit a video to show off your epic
sandwich-making skills for the chance to win bragging rights, the title of
Hidden Valley Sandwich Superstar and a VIP trip to NYC to attend and present
your winning recipe at the Food Network New York City Wine & Food Festival.
challenge – they’re searching for the next Sandwich Superstar and you could be
it! Submit a video to show off your epic
sandwich-making skills for the chance to win bragging rights, the title of
Hidden Valley Sandwich Superstar and a VIP trip to NYC to attend and present
your winning recipe at the Food Network New York City Wine & Food Festival.
See my video entry below!
Watch my video entry for the Hidden Valley Sandwich Superstars contest!
Hidden Valley’s line of new Sandwich Spreads & Dips will take your boring sandwich routine to another level. With new flavors like Spicy Chipotle Pepper and Oven Roasted Garlic Parmesan, your mouth will be thanking you and you’ll be on your way to delivering sandwich-envy.
This is a sponsored conversation written by me on behalf of Hidden Valley Ranch.
The opinions and text are all mine.
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