Heirloom BLT with Fried Eggs and Smoked Gouda #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

Did you know April is National BLT Month? I didn't until I was researching a good theme for April's Food Fight. This month, we were challenged to make a BLT. The rules were that it had to be a sandwich that contained bacon, a leafy green, and tomato. I'm curious to see all the new ways to make a BLT because I found plenty of variations that had me sweating trying to narrow it down. In the end, I chose a BLT with fried egg and gouda because I love fried egg sandwiches and gouda goes well on literally all the things. Okay, maybe not all the things, but a lot of them. :)

I chose to slightly modify the original recipe that I found because the bacon is turned into bourbon maple bacon and I do not like maple and I had no bourbon. I also left out the avocado because I am the only one who will eat avocado in my family. I really loved how the gouda and egg and chipotle mayo made this BLT so much better than just a plain BLT!

(Print)
What you need:

• 4 to 6 slices thick cut bacon, cooked
• 4 slices bread (I used honey wheat)
• 2 to 4 oz. smoked gouda cheese, sliced
• 2 cups spring mix greens
• 2 heirloom tomatoes, sliced
• 2 eggs, fried
• Salt and pepper to taste
• Chipotle mayonnaise

Directions:

1. Drizzle tomatoes with olive oil and season with salt and pepper; set aside. 
2. Preheat the broiler and fry your eggs in a skillet.
3. Meanwhile, toast bread slightly in a toaster, then lay out pieces of bread on a baking sheet that has been lined with aluminum foil.
4. Spread chipotle mayo on two slices of bread and then top all four slices with gouda. 
5. Broil for 30 seconds just until cheese melts.
6. Remove from under the broiler and divide spring mix on the slices with mayo.
7. Then top with tomato, bacon, and egg. Salt and pepper to taste.
8. Top with slice of bread with melted cheese, slice, and serve!

Recipe adapted from Half Baked Harvest

An InLinkz Link-up

Last month's PB&J winner is Sarah from The Pajama Chef with her lovely Baked PB&J Pie!

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