In the Kitchen: PLT with Basil Mayo

Delicious, quick and easy: PLT with Basil Mayo.

PLT? Yes, you read that right. I have discovered my new favorite twist on the classic Bacon, Lettuce and Tomato sandwich using...prosciutto! Prosciutto is an Italian dry-cured ham, that has a strong and delicious flavor, and, though it can be a little pricey, I was able to find a cheap-o pack at Trader Joe's for about $5. Thankfully, using prosciutto as a substitute for bacon in this sandwich doesn't seem to compromise the spirit of the BLT. While it may not be any healthier than bacon, in terms of taste, you can hardly tell the difference between the two delicious meats. 


There is one way in which, for me, prosciutto trumps bacon in this sandwich––and that is in terms of its convenience. On my busy days, when I only have a one hour-long break between classes, I want to use the majority of that time to unwind, relax, to not think about the next thing I have to do. It is at these times, when I am at my tiredest and hungriest, that I haven't the time to spend cooking an elaborate lunch. Okay, I admit that frying up bacon can hardly be considered elaborate; nevertheless, I need every little bit of energy and time saved that I can get. (Plus, there are those dishes, and that lingering smell of bacon in my apartment that will tease me when I return, to consider.) So, prosciutto offers me a ready-made, slap-it-on-the-sandwich, unapologetically-lazy alternative to bacon for this sandwich, one that tastes good to boot. 


When I first made this sandwich, however, I wanted it to be extra special and extra delicious, so I did manage to put in just a little extra effort. I had tried Elmwood Cafe's BLT with Basil Mayonnaise, and though generally I'm not a huge fan of mayo, I thought the sauce added a tasty bit of freshness to their sandwich. Since I had mayo in the fridge and had just bought more basil than I knew what to do with, I decided to embrace my love for DIY and try to make it myself.

Cutting up basil. Someone buy me a food processor!

Finished basil mayo, with lemon juice.

 I took a few basil leaves, cut them up as small as I could (these are the times when I wish I had a food processor). I added them to the mayo along with a bit of lemon juice to cut through my least favorite part of mayonnaise: its thick and creamy texture. And voila! I had recreated the Cafe's flavorful spread (albeit somewhat crudely), which gave my sandwich an little something special. And, of course, being the lazy cook that I am, I made enough so that I could have some leftover and save time in the future. Along with grapes and a glass of iced tea, this sandwich made the perfect quick, simple and, most importantly, tasty lunch for a busy student like me.