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Stoltzfus Eats: Summer Bacon Sandwiches

Stoltzfus Eats: Summer Bacon Sandwiches

For today’s Stoltzfus Eats, we have three different versions of a summertime favorite – the BLT! It’s probably no surprise, but at Stoltzfus Meats, we are big fans of bacon and had a lot of fun putting our own twist on the classic BLT.

All three of these sandwiches are very easy to make, are full of flavor, and take full advantage of the beautiful summer produce that may be in your garden (or at one of Lancaster County's many roadside stands)! We used a loaf of multigrain bread from our bakery, but you could use any type of bread, or a croissant.

ingredients for three bacon sandwiches


BLTT
(Bacon, Lettuce, Tomato, Turkey)
Bacon, Lettuce, Tomato, Turkey sandwich
Ingredients:
½ loaf multigrain bread (or bread of choice)
8 pieces Stoltzfus Meats bacon, fried
½ lb Stoltzfus Meats smoked turkey breast, sliced or chipped
1 tomato, sliced
Butter lettuce
Mayonnaise

Directions:
Lightly toast bread. Spread mayonnaise on the bread, and layer with smoked turkey breast, bacon, lettuce, and tomato slices.


BGP
(Bacon, Guacamole, Pickled red onion)
Bacon, Guacamole, Pickled red onion sandwich
Ingredients:
½ loaf multigrain bread (or bread of choice)
8 pieces Stoltzfus Meats bacon, fried
Classic guacamole
For the pickled red onions
1 small red onion, thinly sliced
1 cup apple cider vinegar
1/3 cup sugar
1 teaspoon salt


Directions:
To make the pickled red onions, add the apple cider vinegar, sugar, and salt to a mason jar. Close the jar and shake until the sugar and salt has dissolved. Add the onions to the jar, and make sure the onion slices are fully submerged in the brine. Place the jar in the refrigerator for at least 30 minutes before using. The pickled red onions will keep in the fridge for 2-3 weeks.
Lightly toast bread. Spread guacamole on the bread, and top with bacon and pickled red onions.

BCCC (Bacon Cream Cheese Cucumber)


Ingredients:
½ loaf multigrain bread (or bread of choice)
8 pieces Stoltzfus Meats bacon, fried
1 cucumber, sliced
For the herbed cream cheese
8 oz whipped cream cheese
1-2 teaspoons fresh thyme leaves
1-2 teaspoons fresh rosemary

Directions:
To make the herbed cream cheese, chop the fresh herbs and stir into the whipped cream cheese to taste.
Lightly toast bread. Spread herbed cream cheese on the bread and top with cucumber slices and bacon.


As always, if you make any of the sandwiches, we would love to hear about it. Please let us know in the comments or be sure to tag us on social media. Thanks for joining us for Stoltzfus Eats… where feeding you is our pleasure!

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