Tired of BLT's <bacon, lettuce and tomato?
How about a CLT? < from the book American Wholefoods Cuisine>
Fried provolone cheese, which we call Cheeson resembles bacon to a remarkable degree. It even releases it's own natural fat as it cooks, making the similarity more striking. In addition to being used in sandwiches, Cheeson can be crumpled onto salads or served with pancakes, eggs, or wherever you would welcome its salty smoky taste and crisp texture.
Place sliced provolone cheese in a good teflon skillet over med-high heat. Cook until bubbles appear and break on the surface and cheese begins to show color through the holes. <keep in mind cheese will continue to cook until removed from the pan> After a few times, you will recognize the proper degree of doneness. For crisp rather than silky Cheeson, you can turn the cheese and cook the other side.
Remove from heat and let Cheeson sit in the pan a few minutes to harden. Lift from pan. When cool, tear into strips.
Make you BLT as you always do, just skip the bacon and use the Cheeson.
PS I had one for lunch... it was decicious!
CLT? No, It's not chicken!
