from the kitchen of Jim Winer

THE VERSATILE BLT

This sandwich is a kind of up-scale Italian BLT.
A light meal for a summer day. Hardly needing a recipe, it lends itself to spontaneous variations.  Rub the toast with a cut garlic clove, for instance, or use whole basil leaves instead of arugula. Substitute chevre or gorgonzola for the fontina, or spread the toast with a little olive paste and grated parmesan.  And use a slice of chicken breast instead of bacon.  Devise your own, using top-quality ingredients.

1/2 lb. (about 6 slices) good quality, thick sliced bacon
8 large slices sourdough bread
8 thin slices fontina cheese, cut to fit the bread slices
2 large, juicy tomatoes, thinly sliced
1 bunch arugula leaves, lower stems removed

Cook the bacon until crisp and lightly browned.  Drain it on paper towels and cut the strips in half. Lightly toast (or even grill) the bread. While the toast is still warm, lay a slice of fontina on top of each piece and let it melt in the heat. Immediately top 4 slices with the strips of bacon (3 halves each) and the other 4 with the tomato slices. Layer the arugula over the tomato halves and put both parts of the sandwiches together. Cut each sandwich in half and serve immediately. Serves 4.