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Brunch BLTs with Chilies and Cheese

Source of Recipe


Sunset, August 2001






List of Ingredients



• 8 slices bacon
  
• 8 slices sourdough bread (each 4- x 6 inches and 1/2-inch thick)
  
• 1/4 pound thinly sliced jack cheese with chiles
  
• 1 (7-ounce) can whole green chiles, drained, torn into strips
  
• 2 firm-ripe tomatoes, rinsed, cored and sliced
  
• Salt
  
• 5 large eggs
  
• 1/4 cup milk
  
• 1 Tbsp butter or margarine
  
• 4 large leaves red-leaf lettuce, rinsed and crisped (optional)
  






Instructions



1. In a 10- to 12-inch frying pan over medium heat, cook bacon until brown and crisp, about 15 minutes, turning slices as needed. Drain bacon on towels and discard fat.
   
   
2. On each of 4 bread slices, lay 2 bacon slices. Arrange cheese, chiles and tomatoes equally on bacon; sprinkle lightly with salt. Cover each stack with another slice of bread.
   
   
3. In a wide, shallow dish, beat eggs with milk to blend. On a 12-inch nonstick griddle or in a 12-inch nonstick frying pan over medium-high heat, melt half of the butter.
   
   
4. Meanwhile, lay sandwiches, one at a time, in egg mixture; let stand about 15 seconds on each side. Lift out; put on griddle, 2 sandwiches at a time.
   
   
5. Brown sandwiches on each side, turning as needed, about 10 minutes. When they are cooked, transfer to a baking sheet and keep warm in a 200° oven. Add remaining butter to pan and cook remaining 2 sandwiches. Set hot sandwiches on plates and tuck a lettuce leaf alongside each.
   
   Makes 4 servings.