Katzingers, a local deli in town, has a sandwich called a Becker’s Belt ‘Em, and for years and years, I never knew why they called it that – until my husband pointed it out. The sandwich has egg salad, Applewood smoked bacon, lettuce, tomato and mayo on rye. BELT = Bacon Egg Lettuce Tomato. Ah, I see….and I saw the light.
For this week’s entry into One Local Summer, I made a BELT Sandwich, with all local ingredients. The bacon comes from Thurn’s Specialty Meats (Columbus, OH), red leaf lettuce from Toad Hill Organic Farm (Danville, OH), tomato from Wishwell Farms (Bellfontaine, OH), eggs from 2Silos (Mount Gilead, OH) and bread from The Anderson’s (Dublin, OH).
The Becke BELT is easy to make – just make egg salad to your liking (I use mayo, salt, and a touch of Dijon mustard in mine, shallots if I’m in the mood), and put it together on toasted bread with sliced tomato, a leaf or two of lettuce, and a couple slices of bacon. Voila. Serve it with some local chips (Mike-Sells and Shearer’s are both local to Ohio, or you can make your own with local potatoes). You can make it lighter by using light mayo and turkey bacon – personally, I use Hellmann’s Canola mayo, which has the same amount of fat as the original, but doesn’t taste light at all. Nothing easier for lunch, and tastes great on a hot day.