I've already considered the Pop Tart ice cream sandwich, and now we have this experiment from Slate's Gastro Lab. In the video, two tinkerers try out several innovative uses of Pop Tarts, including a BLT made with Brown Sugar Cinnamon Pop Tarts in place of bread. In college, low-fat Brown Suga Cinnamon Pop Tarts were my idea of a health food, so I must confess: I'd eat the crap out of this sandwich. What do you think about Pop Tarts as bread?
You'd think any sandwich loaded with lobster would be divine, but they can't all be as stellar as the lobster roll Phil had on the East Coast. Andrew recently ordered the lobster BLT with cucumber-mint salad at San Francisco's Waterbar, but the sando proved to be a great idea, poorly executed, with stale bread and not very flavorful shellfish. For $22, lobster or no, a sandwich should be damn near perfect.
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The Ace Hotel New York has the groundbreaking sandwich shop No. 7 Sub, while the Ace Hotel Palm Springs has King's Highway diner, which isn't known for its sandwiches, but I got one there anyway. Specifically, the Breakfast ALT, which last Saturday called out to me as the perfect food bridge between breakfast and lunch.
Like my beloved BLTAE (pronounced BLT-tay), this BLT tosses egg and avocado into the mix, served on a brioche bun. Given that Ace put the "A" first in the name, I found the avocado on mine somewhat paltry compared to my dining companions', so I asked for extra.
They gave me a bowlful, and I fixed it up quite nicely. See what it looked like before the extra avocado after the break.
Turkey was not the ideal partner for the Baconnaise. The unconventional and rather artificial condiment needed some pork, but a bacon, lettuce, and tomato sandwich with Baconnaise seemed like a bit much. My solution: the BHLT.
I combined two classic sammies: ham and swiss and the BLT. The Baconnaise played perfectly off the milder ham, crispy romaine, and ripe, red tomatoes. I also added sprouts and cucumber, just because they are my standard sandwich toppings — and because it made me feel a bit better about eating Baconnaise.
I propose that the BLTAE enter our sandwich lexicon pronounced BLT-tay, or for extra sass, BLT-tay-yay. It refers to a BLT with avocado and egg, which I had the pleasure of tasting at Alias Restaurant on my trip to New York.
We chose this brunch spot based solely on its cuteness: a kitschy vintage exterior that contained a chic and casual Clinton Street interior. In the spirit of the Euro Club, the BLT comes with avocado and, if you choose, fried egg. The avo and egg elevate the whole thing from diner fare to elegant decadence. Oh, and the piece de resistance: the grilled bread, which gives it a nice brunchy texture.