Don’t forget that leeks are in season practically year round, but importantly, they’re in season at the same time as tomatoes.  That makes them a perfect sub for lettuce in the classic BLT (since lettuce is not generally at it’s best in the heat of summer when the tomatoes begin rolling in.)  Don’t fret, however, if it’s currently still winter in your area and decent tomatoes are months away.  Frozen red pepper strips can be substituted, making a new seasonal classic:  “The BLP.”        

Ingredients

Instructions

8 slices lean bacon, cut in half (pork, turkey or vegetarian)

2-3 cups leek greens julienned to roughly ¼” wide and 2” long (from 1-2 large leeks)

2 tsp. olive oil

Preheat Broiler  Turn on broiler so it will be ready to toast bread.

Fry Bacon and Saute Leeks  In a large saute pan, fry bacon over medium heat until almost crispy, then push pieces to one side of pan.  Tilt pan the other direction and and spoon off all but 1 Tbsp. of rendered fat.  (Reserve for another use, if desired.)  Stir leeks into remaining fat and cook, stirring every couple minutes, until leeks are tender and mild-tasting, but not completely wilted or mushy, about 7-10 minutes.  While leeks cook, keep bacon pushed up sides of pan, keeping it warm without overcooking, and draining off excess fat.       

2 large tomatoes, sliced into rounds about ¼” thick

4 or 8 slices 100% whole grain bread (as desired, for lower-carb open-faced sandwiches or full sandwiches)

Prepare Tomatoes and Bread  While bacon and leeks cook, slice tomatoes and set aside.  

Once leeks are added to saute pan, lay bread slices on cookie sheet and broil about 2-3 minutes per side, just until lightly toasted.    

2-4 Tbsp. mayonnaise (more or less, to taste)

Assemble Sandwiches  Once leeks are done and bread is toasted, spread a thin layer of mayonnaise over one side of each toasted slice.  Top each of four slices with equal portions of bacon, then tomato, then leeks.  Top with a second slice of toasted bread, if desired.