I am a big fan of Bacon, Lettuce and Tomato sandwiches, less the lettuce, as I am not a big fan of lettuce on my warm sandwhiches. I got this recipe last week and I decided to try it out last night from Cuisine at Home and decided to test out for Jake and Lani.
I picked up a small package of Grass Fed Bacon and fresh spinach at the farmers market on Tuesday. They didn’t have tomatoes yet but I did pick some up at Safeway.
I made a few changes to the recipe listed which I will post with an asterisk mark if you want to make it exactly as directed in magazine.
2 strips bacon. Heat in low oven until crispy.
1 cup Italian bread crumbs and two
cloves garlic chopped fine and put in low pan with olive oil to crisp
In separate pan take some of bacon fat drippings and sauté with one cup cherry tomatoes cut in half, 1/2 tsp sugar, and 1/4 cup leeks. After leeks are wilted add 1:4 cup dry white wine to deglaze pan and then add one cup of low sodium chicken broth. Add 1 tsp red wine vinegar cooked Bacon that you have sliced up to sauce, add cooked pasta and then 1 cup fresh spinach. The end result was a bit sweet for me so I added some salt and pepper and topped with fresh grated Romano cheese*.
I think because the Bacon was from the market it wasn’t as salty as regular store bought Bacon so it had a bit sweeter flavor than I anticipated. The addition of cheese and salt and pepper definitely added the bit of bump for my taste buds. I doubled the recipe as I know my son has a hollow leg. But we still have plenty of left overs.
Try it and let me know what you think!!!!