Blame it on the years of being a vegetarian or maybe on my reluctance to fry a batch of bacon on a day that isn’t Sunday, but I’ve really underestimated the significance of a simple bacon sandwich. With just a few other basic ingredients – most often lettuce and tomato – a humble little bacon sandwich can turn the whole day around. Sometimes you need to turn your day around. Add some kale – my go-to cureall for whatever ails you – and a few slices of seasonal apples and you can, just maybe, turn your whole life around.
Things keep moving faster and faster these days and when looking at the big picture ahead we can often lose sight of the little details in front of us. I know the big picture is important, but I’m so in love with those little, simple, details. The simplicity of a single, beautifully written word, the hidden treasures you find in the rough, the curious friends you meet by chance, the way the laces look tied up in your new rain boots, and the silly joy in painting something gold. All these little, simple things, might not seem to go together, but in the end they somehow work to make the day a little bit better. That’s how I feel about this sandwich. A simple, no frills sandwich made of good little things.
While I’m keen to style this sandwich with an acronym, BKA just doesn’t sound that swell. Instead of the traditional lettuce and tomato, this sandwich substitutes kale (much better for you anyways) and apples (seasonal!). In lieu of mayo, an apple cider mustard melds everything together. The bread – as always – should be toasted.
Bacon, Kale, & Apple Sandwiches
whole wheat bread, toasted
bacon, cooked until crispy
kale, washed and patted dry
sweet apples, thinly sliced
apple cider mustard (see recipe below)
Like any sandwich this can be built any which way you want, but essentially it goes: bread, a slather of mustard, a layer of kale, handful of bacon slices, a layer of apples, more cider mustard, bread. Slice in half and eat.
Apple Cider Mustard
makes about a half cup
3 tablespoons mustard seeds (a mix of yellow and brown)
1/4 cup apple cider vinegar
2 tablespoons apple cider or apple juice
1/2 teaspoon salt
Combine all the ingredients in a small Mason jar and shake to combine. Let the mixture sit overnight in the refrigerator. Pour the contents into a food processor or blender and puree until desired consistency is achieved. I like to blend the mixture for just a few seconds (about 10 or 15) so that most of the mustard seeds remain whole. Alternatively, you can leave the entire mixture whole and rustic.
Don’t forget to stop and smell the
roses bacon, y’all.