Some sandwiches just taste better in summer. Like this luscious lobster roll I ate last weekend at Ballard’s in gorgeous Block Island, RI:
It was sandwich perfection—huge chunks of fresh, sweet lobster tossed with just the right amount of mayo served up with crispy, golden fries. It may have even been better than the last lobster roll I had in RI at The Black Pearl. Actually, that’s the last lobster roll I’ve had at all. See, there are two problems with this delectable sandwich:
1. You can’t find them in Nashville. If you can, I don’t know where. I love my land-locked state, but fresh seafood like this is nearly enough to make me consider a coastal move.
2.This sammy can set you back $30 at lunch. Eek! The regular lobster roll clocked in at $21, but there was an option to order it “naked” (two additional ounces of lobster tossed in drawn butter) for $29. So, I guess I better stay put in TN unless I want to go broke on delicious lunches. Until my next New England trip I will just have to settle for The B-52’s.
Anyway, my other favorite summer sandwich is the BLT. Sure, the BLT isn’t new. And technically you can eat them year round. But there’s nothing like a crunchy BLT when tomatoes are at their finest.
The Best BLT
3-4 strips of bacon, fried
1 heirloom tomato, sliced thick
2 slices whole wheat bread, toasted
1 handful arugula
1 tablespoon mayonnaise
- Fry up a few strips of bacon over medium heat. Meanwhile, toast the bread and slice the tomato. Drain the bacon on paper towels when cooked through.
- Spread a little mayo on both slices of toasted bread.
- Pile the arugula, tomato, and bacon high between the bread. You will probably have to smush the whole thing down to eat it. That’s OK. Smush it and enjoy immediately.