Tell me you don’t love a good BLT?  It is one of my favorite sandwiches.  Crisp bacon with fresh tomatoes + lettuce is the perfect combo in my book.  Speaking of bacon it still bothers me Gwyneth (Paltrow) doesn’t eat pork products.  For a so called foodie and Cookbook Arthur she is missing out on all sorts of tasty bacon and pork dishes.  It is my one beef with my girl crush, otherwise she can do no wrong.

Matt works most Saturday mornings, so usually it is just Sterling and I.  I have started this tradition of taking him to the Marion Square Farmers Market every Saturday morning.  Sometimes we meet friends, sometimes we browse alone, but he loves it.  This week I was inspired to whip up this tasty sandwich when I got home.  I was going to make a regular BLT but then realized I had a ripe avocado and goat cheese and the rest is history.    Let me tell you,  I bought fresh goat cheese for the first time and it changed my life.  It was so smooth and creamy.  I have eaten almost the whole ball in 4 days.  Locals,  it is from the Burden Creek Dairy Farm booth at Marion Square.  Try some you will be hooked.

This sandwich knocked my socks off.  I used fresh grown local spinach instead of iceberg, Johns Island tomatoes, local goat cheese, avocado, and bacon.   I bet you are hungry now. 

FARMERS MARKET BLT

– Cooked bacon (We bake ours in oven on a wire rack at 400 degrees for about 25 minutes.  Easier to clean up and less grease)

– Sliced Tomato

– Sliced fresh Spinach

-Avocado mashed with lime juice and diced white onion

– Mayo

– Crumbled Goat Cheese

– Grain Bread

Toast Bread.  Spread one side with light layer of mayo then add crumbled goat cheese.  Spread other side with avocado and pile on bacon, tomatoes, and spinach.  Enjoy!