November 3, 2014

The Dilly BLAT with Fried Egg for National Sandwich Day

Dilly BLAT National Sandwich Day

Sandwiches are my go-to lunch and, sometimes, my go-to dinner. They are perfect in so many ways because you can layer in all sorts of delicious ingredients and not have to worry about turning on the oven. In honor of National Sandwich Day today I am thrilled to be sharing one of my all-time sandwiches. It is my version of the basic BLT, but with a tasty twist including a fried egg and creamy Arla Dofino Dill Havarti.

 

Some sandwiches are meant to be made ahead of time, but this one is meant to be consumed on the spot. The warm egg breaks the second you cut into it, which is exactly what you want. The heat of the yolk begins to melt the herbed cheese and all of the ingredients meld together in one glorious bite after another. It is hearty, filling and scrumptious all in one! To make it a lunch, I always treat myself to a handful of potato chips. But for dinner, I set up a heartier side like roast potatoes or bowl of warm soup. Either way, the meal is always amazing and I love how the dill cheese lends a herbaceous flavor that makes it taste like summer.

Do yourself a favor today and celebrate National Sandwich Day by whipping up a Dilly BLAT up for lunch or dinner, or both!

(Disclosure: This post is sponsored by Arla Dofino. The recipe and opinions expressed are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

The Dilly BLAT for National Sandwich Day
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Ingredients

  • 2 slices hearty country bread
  • 2 large slices heirloom tomato
  • 3 or 4 slices Arla Dofino Dill Havarti
  • 2 slices cooked bacon
  • 1 small handful baby arugula
  • 1 large egg, fried

Instructions

  1. Lay out the slices of country bread. Layer the ingredients on top of one slice as follows: tomato, havarti, bacon, arugula, and fried egg. Close the sandwich with the second piece of bread. Slice carefully, the egg will run, and serve.
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