BELT

After a lazy day of football and laundry and leftover crabcakes for lunch, I decided to try something new for dinner. Inspired mainly by our visit to the glass wall last weekend, where we had Deviled agg and BLT sliders, and by the BELT - Bacon, egg salad, lettuce, tomato - that I saw listed on the menu on the wall at Carter and Cooley Deli on 19th St. in the Heights, I made an attempt at my own BELT.

Lucky for me, I finally boiled eggs properly, so that the yolks were cooked but not grey and overdone. With the yolks creamy, I was able to make a simple egg salad with just a little bit of dressing - 2 parts mayo (but a lot less than you think you should use), one part deli mustard, and then a chopped dill pickle and minced onion, salt and pepper. If I would have had some paprika, I would have added it to try to emulate the deviled egg BLT slider from Glass Wall. Then just fried up some bacon, sliced a tomato, and toasted my bread (in the oven - you are reading a subliminal Bed Bath and Beyond registry gift request - we need a toaster), and then assembled the sandwich. It was glorious. I need to experiment with ingredient placement on the sandwich to perfect it, but I went with ease of assembly for my first attempt. From bottom to top: toast, egg salad, bacon, lettuce, tomato, toast.

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Special thanks to Maw-Maw for the egg slicer - that made the egg salad really easy.