Sandwich of the Day ~ Peanut Butter, Bacon and Tomato

Sandwich of the Day ~ Peanut Butter, Bacon and Tomato

Welcome Because of all the Sandwiches There  members and honored guests.

"My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side."
Hubert H. Humphrey (Vice President and former Senator from Minnesota)

National Sandwich Month 2008 ~ Day One!

We here at Because of all the Sandwiches There strive to bring you all the most relevant and up to date sandwich news so I plan to tell you about at least one of my favorite sandwiches every day in August. I know, I know. It's a lot, but variety is the spice of life!

I'm going to kick it off with something that I thought only I ate, but others have confessed to this obsession as well:





Peanut Butter, Bacon and Tomato.

I usually start these off with toasted whole wheat bread, but I'm sure that many bread varieties work as well. I like toast because the heat melts the peanut butter (Adams All Natural Peanut Butter only has peanuts and a touch of salt) which I spread on the bottom bread. I usually cook up bacon a pound at a time and keep it layered with paper towels in a Ziploc in the fridge. I also keep bacon crumbles in a Ziploc in the freezer as these make a great salty crunch in the sandwich. I put the bacon atop the PB to keep it sticking to the sandwich. It doesn't matter if the tomatoes are beefsteak or plum, but they HAVE to be ripe. I lay the tomato atop the bacon. I spread a little mayo on the top toast, put it on the rest and cut the sandwich into triangles. There's just something satisfying about the combination of tangy tomato, creamy mayonaise, salty crisp bacon, smooth slightly sweet peanut butter and crunchy toast.

If there are folks out there who don't understand triangles, let me explain. A sandwich can be cut into fourths either in squares or triangles. Squares have two sides that are crust. Triangles only have one. If you are crust averse, you can nibble from the point to the crust without getting sandwich all over your face. Besides, it's prettier that way and they stand up on the plate.

I love adding fresh fruit to this combo to cut the stickiness, so often grapes, orange quarters or a few blueberries grace the plate. Chips add too much salt to this particular meal. A glass of ice cold milk is the perfect complement.

By the way ~~ Make sure to check out Kevin Weeks' article:

Kitchen Window: The Art of Sandwich Making

If you enjoy the sandwiches from Because of all the Sandwiches There, here are a few more complementary food groups you might also like:

Appetizers and Snacks
The Chocolate Lounge
Chocolate Lovers
Enjoy Afternoon or High Tea
Food Art 
From the Farmers' Market 
Gather Essentials: Food 
Global Cheese Search
Glorious Soup
The Rachael Ray Group 
Recipe Central
Recipe Contests Anonymous 
Recipes&more
~Recipes~
Recipes, Cooking, and Food
Salad Album
Shannon's Cookbook
Slow Food 
Souper Duper (New group)
Soups and Stews
The Splendid Table Presents: Food Talk 
Tea Culture
whatisfordinner 

© 2008~ Susan B.

If you liked this recipe, you might like to read some of my other recipes, which you can find by clicking on this link.