August in Asheville means tomatoes and bacon

citizen-times.com /article/20130731/LIVING/307310015/Get-ready-bacon-bonanza-BLTs-BaconFest
All hail the BLT. Arguably the simplest summer meal, a bacon, lettuce and tomato sandwich, made with good, thick bread and slathered with mayo, is tough to beat. But there are a few style tips that can help push a BLT from the standard to the sumptuous. Summertime is the best time of year for a BLT sandwich, said William Dissen, owner of The Market Place in downtown Asheville. They are superflavorful, easy to make and travel well. Making the perfect BLT is all about the bacon, Dissen said. If you want to impress, go with the best: Bentons Bacon. Otherwise, a good all- natural smoked bacon will do. Bentons bacon is a Madisonville, Tenn., product with a deeply rich, smoky flavor. Smokehouse owner Allan Bentons products are used by local chefs, including John Stehling at the Early Girl Eatery at 8 Wall St., who uses Bentons bacon to lend depth to his gravy. Mike Moore, owner of Seven Sows at 77 Biltmore Ave., uses Bentons country ham, thinly sliced, on a country ham board. Duane Fernandes also uses the ham on the lunch menu at Isas Bistro at 1 Battery Park Ave., layered with pepperoni and provolone cheese to make a sandwich he calls an Appalachian Italian. We have local bacon providers, too, including Hickory Nut Gap Farms, a sponsor of Ashevilles first BaconFest, coming later this month. For BLTs, Dissen also has very specific feelings about his tomatoes and hell be leading a tomato demonstration at the Appalachian Sustainable Agriculture Projects Tomato Fest. In WNC, there are more than 600 varieties of tomatoes available throughout the growing season. I like to use ripe Cherokee Purple heirloom tomatoes to make my BLT, Dissen said. Theyre juicy and rich in fruity tomato flavor. Slice them about a quarter- inch thick and then season them with sea salt, fresh ground black pepper, chopped basil and a splash of good olive oil. Dont forget to pay attention to the lettuce, either. Dissens been known to use peppery arugula. For purists in search of a more authentic lettuce experience, skip the iceberg lettuce in lieu of layers of crisp Bibb lettuce.

And as far as sandwich spread goes: We live in the South and have access to some of the best mayonnaise around: Dukes, said Dissen. Its a great bet when you dont have time to make your own aioli. Though white bread is standard for BLTs, Dissen said he likes to use seeded whole grain from local bakeries, including Farm & Sparrow Bakery and City Bakery. Finally, Dissen said, Find a nice cool place to relax, enjoy the bacony fresh goodness of a summertime BLT and wash it all down with some sun- brewed iced tea. Life doesnt get much better.

PRESSED AVOCADO BLT

Heres a twist on the BLT, courtesy of and tested by Gannetts Susan M. Selasky. Total time to prepare is about 30 minutes. 8 slices (1/4 inch thick, or about 1/2 ounce) roasted garlic bread or other favorite bread 2 tablespoons butter, softened 1 cup mixed salad greens Red onion slices, optional 1 large tomato

8 slices cooked bacon 8 ounces fresh moz z arella cheese, sliced into 1/4- inch slices 1 large ripe avocado, halved, pitted and sliced Salt and pepper to taste 1/4 cup cilantro leaves, optional Have ready a panini maker, George Foreman- type grill or a skillet. For each sandwich, butter one side of each slice of bread. Build your sandwich starting out with one slice of the bread, butter side down. Place a layer of salad greens; red onion slices, if using; tomato slices; 2 slices cooked bacon; 2 slices moz z arella and several slices of avocado. Sprinkle the avocado with salt and pepper to taste and 1 tablespoon cilantro leaves. Top with another slice of bread, butter side up. Place in the panini maker or grill and follow manufacturers instruction for cooking. Or place in the skillet and cook until golden brown on one side, turn over and cook on the other side. Serve sandwiches immediately or wrap and refrigerate until ready to serve or pack for traveling.