BBT (Bacon Basil & Tomato) Sandwich

• 1 piece ciabatta bread, split lengthwise (about 3 1/2 by 5 in.)
• Mayonnaise
• 4 to 6 large fresh basil leaves
• 4 to 6 slices firm-ripe Tennessee Tomatoes
• Salt
• Fresh-ground pepper
• 2 slices crisp-cooked bacon

* For a different twist - try feta cheese instead of Mayo!

Toast ciabatta bread lightly. Spread cut sides generously with mayonnaise. Cover bottom half with 4 to 6 large fresh basil leaves and a thick layer of 4 to 6 slices firm-ripe Sunset's Red Horizon or similar large tomatoes. Sprinkle with salt and fresh-ground pepper to taste. Top with 2 slices crisp-cooked bacon. Cap with top half of ciabatta (or top half of roll).

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Kentucky Wonder Green Beans Recipe

8 slices lean bacon, cut into 1/2-inch dice

1 cup scallion rounds, thinly sliced
2 pounds Kentucky Wonders, washed, the ends snapped, and the strings removed
2 tablespoons cold water
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
3 teaspoons red wine vinegar
3 tablespoons fresh thyme leaves, chopped finely

Fry the bacon in a large skillet, turning the pieces frequently until brown and crisp. Place bacon on a paper towel to drain. Sauté the scallions in the bacon fat, stirring occasionally. Cook scallions over medium heat for 3 to 4 minutes, until they are soft but not brown. Add the beans to the skillet, stirring them until they are well-coated with the bacon fat. 

Add the water and cover the pan tightly. Cook over low heat for 5 minutes, then uncover the pan and continue to cook until the beans are tender but still slightly crisp, about 10 to 15 minutes. Stir occasionally. Sprinkle the beans with the salt and pepper, stir in the vinegar, and remove from the heat. Place beans in a serving dish, crumble the bacon and sprinkle the beans with the bacon pieces and chopped thyme.

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