BLT's new cousin

the doublePLT: peach, prosciutto, lettuce, tomato

May I preface this by saying I am not here to disrespect the honest and hard working BLT. I respect it. I love it. I appreciate it. And perhaps I didn’t even have to involve it in this equation at all. I could’ve just made this sandwich one of it’s own, and they both could’ve just gone their separate ways. However, my inspiration came from the BLT, and there are too many similarities to deny these sandwiches are cousins.

And sometimes, when the BLT obsession gets a little too real during the summer, and you need to reassess and introduce a new variant - maybe you’ll consider the double PLT. In my head it’s spelled like: doubleP LT, but that just looks visually crazy.

The layers are as follow:

• toasted sourdough

• homemade basil dill mayo

• peach slices

• fat slabs of tomato

• crispy prosciutto

• lettuce

I took the same basil dill mayo I used for my BLT last year, because one thing that works together is peaches and basil!!!! And truly it makes every sandwich better x100. I have also decided to move forward with the doubleP LT spelling, despite visual logistics.

+ if you’re looking for a beverage to accompany this sandwich, may I suggest resurfacing my drink obsession from last summer:

Syrup from jarred peaches (tj’s glass jar is my fave) + tj’s black tea concentrate + fresh peaches slices. The tea concentrate on it’s own is electric but with a splash of the juice + fresh peach slices!!!!! fire!!!!!! perfection!!!!!

doubleP LT:

one sandwich, adjust quantities as needed:

• 2 slices of sourdough or brioche (pick your poison)

• 2 big fat slices of juicy tomatoes

• 1/2 small peach, thinly sliced

• 4 pieces of prosciutto

• few pieces of butterhead lettuce

• basil dill mayo (or regular if you can’t be arssed)

1. for the prosciutto: preheat oven/air fryer to 400F. lay prosciutto slices on a parchment lined baking sheet. bake for about 10-12 min. it should look dark golden brown when ready. allow to cool on the baking sheet while preparing the rest of the ingredients.

2. for the tomatoes: lightly salt both sides of the tomato slices and let sit for 5 minutes to release the juiiices

3. for your bread: brioche would be fabulous with this sandwich, I just had sourdough on hand. if toasting: lightly spread mayo on both sides of your bread and toast on a pan on medium heat until browned.

4. assemble: apply basil dill mayo to both sides of your toast. arrange peach slices across the entire surface of one side. follow with the 2 tomato slices. top with the lettuce. and finally, the prosciutto. top with your second piece of bread, press down ‘n get in thereeeee! I had juices drippin’ all down my arms eating this, so be sure to eat over a sink or an open grass meadow.

hope you try this, hope you have a fab sunday, love u kiss u, see u

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xoxo, katie