Everybody loves a good BLT… Right?
Well, here is a BLT with a little twist to it that I discovered while rummaging for something to eat for lunch. You can certainly add your own ideas to it, but what I came up with was pretty tasty.
Put butter on one side of two slices of sour dough bread and grill it with the butter side down. Then turn the ungrilled sides up on your plate and add the spread.
The spread that I created for this is a mixture of Salsa Ajo and Mayonnaise. Salsa Ajo is basically the Colombia version of picante sauce. Just find your favorite or make your own. You could also substitute pico de gallo in place of salsa if you like.
To one of the two slices where I added the spread, I placed slices of tomatoes and lettuce and then I got the meat ready.
I used a thin sliced pork chop which I rubbed with salt, garlic and triguisar…(a mix of cumin, pepper, saffron and color) Triguisar (which is made in the city right down off the hill from San Antonio de Prado called Itagui), won’t be in the McCormick section, it will be with the Mexican foods section… If it isn’t there, look for Sazon Goya con Azafran which is more likely to be there. It’s not exactly the same, but close enough. If you can’t find either than make a mix of the ingredients above. Just to let you know that in Colombia, any cook worth her salt will have this spice mix on her shelf.
Once you’ve applied the rub grill the pork chop in the pan where you just grilled the bread. When finished, place the pork chop on top of the lettuce and tomatoes.
On top of the pork chop place fresh cilantro. Don’t worry about chopping it, simply rinse it and place several sprigs on the meat. The stems are actually the most savory part of the plant.
Place the other slice of bread on top and enjoy.
BUT WAIT!!! Where’s the BACON. You could add that I guess, but a pork chop is less fatty and still has some of that baconee flavor. Okay fine… Add bacon if you like. You could add cheese if so desired, but it is excellent just as it is.
Aprovecha!!!
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