Farmer's Market Sandwich

HilahCooking's picture

Jun. 29, 2015

Field trip to Austin farmers' markets and the most delicious beet BLT sandwich ever.


For the spread
Mayonnaise 3 Tablespoon
Garlic clove 1 Large
Salt 1 Pinch
Fresh basil leaves 3 , chiffonade (2
For the sandwich
Bread slices 4
Bacon slices 4
Beet 1 Large , sliced
Cucumber 1
Fresh sorrel 1/2 Bunch (50 gm) (or another green, like spinach)
Olive oil 1 Teaspoon
Salt To Taste



For the spread - in a small bowl add mayo.

Place garlic and salt over the chopping board and use the flat side of your knife to smear the salt into the garlic several times, making a paste. Add garlic paste to mayo.

Add basil leaves to the mayo mixture and mix well. Set aside.

For the sandwich – Cook the bacon slowly over a medium heat until crispy, turning occasionally so that it cooks evenly and the fat renders out.

Heat olive oil in a skillet over medium-high heat and Cook beets 2 minutes on one side, then turn and cover the pan. Cook another 2 minutes.

Season with salt and set aside.

Spread the bread with garlic mayo, top with bacon, cucumber, and fried beets.

Top with another slice of bread.



Serve with some fresh fruit juice. 

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 447Calories from Fat 220

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 940 mg39.17%

Total Carbohydrates 49 g16.3%

Dietary Fiber 8 g32%

Sugars 15 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet