BLTs ... But Better

I'm on my own this week. It's okay and I make the most of the opportunity. I stocked up on peaches and other things my husband isn't fond of (I know, no one's perfect, right?) and have gone out of my way to get together with some friends I've not had a lot of time with recently. But I miss him and it shows.

Why do I say that? Because when it comes time for meals, I either opt not to cook -- which is very odd for me -- or make something he'd just absolutely adore. That's what happened last night. Even though I had managed to pull a muscle in my neck and I had a few containers of perfectly serviceable leftovers, I opted to make BLTs. Well, not exactly ordinary BLTs. I ended up making Glorified BLTs. What makes them glorified?

Well, as with most sandwiches, it begins with the bread. I chose some cheddar-jalapeno bread I'd picked up from the local market (one that offers both gluten and gluten-free options) earlier in the day. It added a lot to the sandwich. I'm not kidding when I say toasting a single slice and lightly buttering it constitutes a serious treat! Then, in addition to the tried and true ingredients of a classic BLT (bacon, lettuce, tomato and mayo), I added thinly sliced ripe avocado and an over-medium fried egg. I considered skipping the egg, thinking it might just be too much, but I'm so glad that I didn't. Anyone who loves a turkey club or sandwiches like it should consider swapping a fried egg for the turkey or other protein just once to see what I'm talking about. Mmmmmm!

Something really fun about this particular sandwich put together this particular way is that it is instant brunch food. I will absolutely put it on my tried and true list of brunch foods. It's comfort food. It's breakfast. It's lunch. And last night, it was dinner and I could only be happier about it if I'd been able to share it with my husband. Soon enough!