Bacon, Lettuce and Plum Sandwiches
Plum tomatoes made me think of plums, and I briefly imagined making a B.L.P. But had it not been for the tomato shortage, I might never have tried it. Before I risked my lunch I sought expert advice. I knew that at Anthos Upstairs, Michael Psilakis substituted watermelon for tomatoes in a shrimp dish. So I asked him what else a tomato lover might do to compensate. “Stone fruit,” he said.
“Imagine taking the mozzarella in a Caprese salad and pairing it with peaches instead of tomatoes. Wouldn’t it be amazing?” The only thing, he added, was to balance the acidity “we use a little Champagne vinegar to mimic that sweet-sour flavor of a vine-ripened tomato.”
I took that advice, sprinkling my plums with lemon juice before piling them between slices of freshly toasted bread along with bacon, lettuce and a garlicky herb mayonnaise. Then I took a bite. It was as delectable and juicy as a B.L.T., but sweeter and brighter tasting, with the brawny flavor of good, crisp bacon melding with the honeyed fruit.
1 garlic clove, minced
1 pinch kosher salt
2 tablespoons mayonnaise
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, chopped
Lemon juice, to taste
4 slices white bread
6 small or 3 large plums, pitted and sliced
6 bacon slices, cooked
Lettuce leaves.
1. On cutting board using the flat of a knife, or with a mortar and pestle, mash together garlic with salt until a paste forms. In a small bowl, mix garlic paste with mayonnaise. Stir in the basil, thyme, sage and lemon juice.
2. Toast bread, then spread all 4 slices with herb mayonnaise. Sprinkle plums with lemon juice, to taste, and divide between 2 slices of bread. Cover plums with bacon, breaking bacon slices in half if necessary. Top with lettuce leaves and remaining bread. Cut in half and serve immediately.