Earth Eats (Indiana University Press, 2017) emphasizes the importance of utilizing fresh ingredients compiling the best recipes, tips, and tricks to plant, harvest, and prepare locally produced food. Author Annie Corrigan (with Daniel Orr) focus on keeping your farm or garden in top form by grouping information into different seasonal categories, providing original recipes, and profiling individuals who are on the front lines of the changing food ecosystem detailing the challenges they and the local food movement face.
This sandwich is perfect for complimenting ingredients you can grow in your own garden, including tomatoes and lettuce. Goat cheese, avocado, and green herb mayonnaise act as great toppings to push this classic over the top. Have your bacon cooked and preheat your oven to cut down on wait time so you can experience this sandwich’s signature crunch sooner.
• 2 slices 7-grain bread
• 1-1/2 ounces goat cheese
• 2 ounces ripe avocado, sliced
• 1/2 ounce greens
• 1 ounce vine-ripe tomatoes
• 1/8 ounce basil leaves
• 1 tablespoon green herb mayonnaise (or basil wasabi mayo)
• 4 pieces cooked pepper bacon
• fresh lemon juice, sea salt, and black pepper to taste
1. Rub garlic on two slices of lightly toasted bread. Layer with goat cheese, tomatoes, basil leaves, and bacon.
2. Toast in oven at 350 degrees for 4 to 5 minutes.
3. Spread one slice of bread with green herb mayonnaise. (We used basil wasabi mayonnaise, which is exactly what it sounds like: add minced basil and wasabi to regular mayo.)
4. Layer the toast with avocado. Season with a bit of lemon juice and salt and pepper. Top with greens and serve immediately.
More recipes from Earth Eats:
This excerpt is reprinted with permission from Earth Eats by Annie Corrigan with Daniel Orr, published by Indiana University Press, 2017.