glutenfreedirtcheap

O.k.  I’ve officially become one of those weird people that takes picures of their breakfast.  However, this particular recipe has a lot of things in it that were basically cheaper.   Everything in this sandwich was either in season, bought in bulk, or rescued from inedibility.)

Ingredients:

Romaine lettuce:  this had gone bad on the outside.  When that happens, just remove the exterior leaves;  if it’s slimy, it’s not edible;  not slimy–probably still good.  (I don’t eat salad at home.  It’s my adaptation to being gluten-free, anywhere in public, so, at home?  No salad.)

Heirloom tomatoes: tomatoes are in season right now

Udi’s Bread:  this, I buy at Whole Foods and freeze for weeks or months, so that I can stay out of Hole-in-the-Wallet.

Sharp cheddar cheese:  bought in bulk at Costco, for about 20% less.

Bacon:  also bought in bulk at Costco, precooked, so you don’t even have to pay for the power to cook it.

Koop’s Mustard:  from a regular grocery store, and it says, “gluten-free” on the bottle–not everything has to come with a health food store markup

Kitchen apparati:

tinfoil

toaster oven

knife

plate

Directions:

Set your toaster oven to 375 degrees, and toast the bread for 3 minutes.  Meanwhile, slice the cheese and tomatoes, wash the lettuce, and tear the bacon into bread-sized pieces.  Once the bread is lightly toasted, remove from the toaster oven and arrange the bacon on one slice of the bread, putting the cheese on top.  Put that slice back into the toaster oven and melt the cheese over the bacon for about 3 more minutes.  Arrange the lettuce and tomato on the other slice of bread.  Remove the melted cheese toast from the toaster oven and slather with a lot of mustard.

Also, it was so pretty I just had to take a picture.  I’m now officially photographing almost every meal.  Someone stop me.