Thursday, May 10, 2012
Bacon N Mater Sammich
While I normally try to have decent grammar the title is the APPROPRIATE way to say/spell this sandwich. When the weather starts to warm and I get to do yard work and feel like I've accomplished something, when everything turns green, the sun is warm, and the breeze is cool....I CRAVE Bacon N Mater Sammiches.
This year I wasn't able to wait on my own maters so I bought some from the Farmer's Market in Raleigh.
The "proper" way to make this:
-Cook your bacon. When cooking bacon make sure you let it rest on the counter until room temperature. It cooks better this way. I personally like my bacon crispy...I'm not a fan of floppy/chewy bacon. I cook a pound at at time and once it cools I put the leftovers in a ziplock baggie in the fridge for sammiches later. :)
- Next you slice a ripe mater and prepare the bread. For the best taste use thin, white, sandwich bread. Real mayonnaise goes on one side with a liberal amount of pepper. I don't add salt because of the bacon.
- Maters go on next to the mayonnaise so they get plenty of pepper....then add a few pieces of bacon.
Grab a handful of chips or do what I do and eat it so fast it doesn't need anything with it!
Enjoy this Southern Summer Sammich!