The Best BLT with Homemade Cole Slaw

This is summer at its best.  Be sure to get tomatoes and cabbage from your local farm!


1 lb sliced black pepper bacon
Farm fresh tomatoes, sliced
Iceberg lettuce, roughly chopped
Fresh baked white bread, sliced
Fresh mayonnaise
Preheat oven to 400 degrees F
Cook the bacon in a skillet until crisp, place on paper towel to remove excess fat
Place bread on baking sheet.    Bake for 5 minutes.  Turn and bake for another 2 minutes.
Spread mayo on toasted bread. 
Then layer the bacon, lettuce and tomato slices.
Cole Slaw:
1 head of cabbage (preferably straight from the farm) – chopped and shredded – about 5 cups
1/2 cup of finely diced celery
1 cup of shredded carrots (can also use pickled carrots, chopped…this is what I use for this recipe)
1/4 cup of chopped green onions
1/2 cup of chopped green bell pepper
1/2 cup of good, fresh mayonnaise
1 tablespoon of finely chopped pickles (can use a combo of dill and sweet)
1 tablespoon of honey
1 tablespoon of good mustard (Grey Poupon is good)
S&P to taste
Combine the veggies in a large bowl.
Mix the dressing, and keep in fridge until ready to serve.
Pour dressing over slaw and mix.  Adjust seasonings, to taste.

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