BPT Sandwich

You have no idea what that is, do you? Don't feel bad. I didn't either, until I made it up. It's a bacon, pita and tuna sandwich. If you think bacon with tuna salad is weird, you are not alone. Everyone seems to think it's weird until they eat it. But really, they're perfect together. Anyway, I have all this "new" pita, so I didn't see the point in taking normal bread out of the freezer when I could just make a tasty wrap instead. So that's what I did. Hope you enjoy!

1 pita
1 line of mustard (or I guess mayo if you're into that sort of thing)
3/4 cup tuna salad
1-3 slices of bacon (your call; I went with 1 slice this time, but sometimes I like as many as 3 slices of bacon per sammie)
handful banana peppers (optional)
cheese (optional)

Lay out the pita. Put the tuna salad along the middle. Top with the line of mustard, then add the bacon and banana peppers. Roll up, like a wrap or like a burrito. Eat. Serves 1.

Comments

  1. j.11:39 AM

    I was sure it was bacon, pasta, and tomato sammich. But bacon, pita, and tomato could work too. Bacon (real or fake) with canned tuna, though? I'm having trouble with that one. Note- bacon, sliced (good) tuna steak, and tomatoes would probably make a wicked good sammich, for the meat eating types.

    I know bacon goes with everything (even ice cream and chocolate), but this may be pushing that rep a bit far.

    ReplyDelete
  2. Allie1:18 PM

    I feel ya. Everyone gives me really funny looks when I order and eat these sandwiches, so I make them taste (if they eat meat). Then they're like, "Oh! You're not crazy. About this, anyway." But I can't really get behind the bacon w/ desserts trend.

    Oh, tuna steak nom. Want.

    ReplyDelete
  3. Tammy7:16 PM

    Hi Allie,

    I live in Houston, too. I don't think that bacon and tuna salad is weird. When I was pregnant with my daughter, I worked for Subway and had a tuna salad sandwich with bacon and jalapenos everyday for lunch.

    Thanks for reminding me how great they taste.

    ReplyDelete
  4. Allie3:25 PM

    Tammy, I've never tried the sandwich with jalapenos, but I think next time I go to Subway I'll have to. I really love their tuna/bacon sammies. A little too much, really. And, you're welcome!

    ReplyDelete

Post a Comment

Popular posts from this blog

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more