When it comes to food, you better know your ABCs, like BLT and A for avocado or BLT and E for egg. The BLT sandwich combinations are practically endless. But one you probably haven’t tried is BLT and F for fried feta. Think of it as saganaki – the warm, gooey Greek appetizer. The main difference is you add breadcrumbs and egg wash for more structure, which you’ll definitely need for this BLT recipe. Not only does the hunk of fried feta lend a nice creaminess, but then you pair it with herb mayo. Holding it all together is crisp sourdough and a couple strips of maple bacon. Your teeth will sink right in – and never want to leave. Maybe F is for freakin’ delicious!
Makes 2 sandwiches
4 slices maple bacon
1/4 cup mayonnaise
1 green onion, chopped
1/2 Tbsp. cilantro, chopped
1 tsp. lemon zest
Juice of 1/2 lemon
Pinch of pepper
Canola oil or sunflower oil
1 cup panko breadcrumbs
1/2 cup flour
1 large egg, beaten
1 8 oz. block feta cheese
4 slices sourdough bread
1 large tomato, sliced
1. In a skillet over medium heat, cook bacon. Once cooked, remove from heat and set aside.
2. In a small bowl, combine mayo, green onion, cilantro, lemon zest, lemon juice and a pinch of pepper. Mix well.
3. In a deep sauce pan or cast iron skillet over medium-high, heat canola or sunflower oil.
4. To three separate bowls, add breadcrumbs, flour and egg.
5. Cut feta cheese block into two pieces. Dip each piece into flour, beaten egg and then breadcrumbs to coat completely.
6. Immediately add feta to hot skillet and fry until golden brown, about 1-1/2 minutes per side. Remove and let cool.
7. Toast sourdough (if desired) and begin to assemble two sandwiches: Coat toasted bread with a generous portion of lemon-herb mayo. Stack the fried feta, bacon, tomato and lettuce, and then add second slice of sourdough.
Note: Want to make this recipe vegetarian? Swap out the pork bacon for rice paper bacon.