BLT + sauteed apples + provolone = BLTAP. Some consider the classic BLT to be the perfect formula. But in my kitchen, there’s always room for a little creative license. So tonight, I introduced apples into the equation – apples cooked in bacon fat. I’ll admit the flavor wasn’t totally apparent in the sandwich, but it was a good way to reduce the acidity of the apples and make up for a shortage of tomato slices. Plus, who doesn’t love a little extra bacon flavor?!

Verdict – David preferred the BLTP; while I enjoyed the full BLTAP. What other ingredients have you added to the BLT?


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