June 22, 2010 by Sara Kreidler
BLTs are great, but BSTs are far better. The key is slowing cooking the bacon, which renders out the fat; then you saute the spinach in the rendered bacon fat, and this will make you very happy. Also, it is important to use thick, hearty bread that won’t fall apart when you layer on the wilted spinach.
Adapted from Simply Recipes. Makes 3 sandwiches.
- 10 slices thick bacon
- 6 slices of a fresh, large tomato
- 1 bag of fresh baby spinach
- 6 thick slices of hearty wheat bread
- Heat a large cast iron skillet over medium heat. Place the strips of bacon in a single layer on the pan. Slowly cook the bacon until lightly browned on one side. Using tongs, flip the bacon and slowly cook the other side. When the bacon is browned on both sides, transfer it to a plated lined with a paper towel to absorb the drippings.
- Do not pour out the bacon fat from the pan. Add the spinach to the hot bacon fat and wilt the spinach. Remove skillet from heat.
- Toast the bread. Spread mayonnaise over the toast. Layer the sandwich with bacon, sliced tomato, and spinach. Cut on the diagonal and eat immediately.
- Optional: serve with tomato soup, big glasses of scotch, and eat among stacks of moving boxes.