If there is a heaven and you arrive at the pearly gates around lunchtime, it’s likely they’ll be serving the PBLT from the Delta Diner. This heaping hunk of a sandwich is simple in concept but gargantuan in flavor. I’m salivating just thinking about this spectacular sammy.
The Delta Diner is a fun little spot in the middle of the northern Wisconsin woods with a quirky menu and amazingly attentive staff. They have quite a few bacon items on the menu but I opted to test out the PBLT (Perch – a local freshwater fish, Bacon, Lettuce, Tomato) sandwich for this taste test.
I hesitate to be so bold, but on first bite the PBLT joined my all-time sandwich top five. The perch was fried with a light and tasty batter, the tomatoes were perfectly ripe, the lettuce was from-the-garden fresh, the bread lightly toasted, the secret sauce tangy, and the bacon – heavenly. The three think and perfectly cooked strips of bacon were smoked locally from Ashland, Wisconsin’s Sixth Street Market and some of the best bacon I’ve ever tasted…and I’ve tasted a heck of a lot of bacon. Lucky for me I live a few blocks for the Sixth Street Market — look for a profile of their bacon in the near future.
Bottom line, if you’re ever in Northern Wisconsin or Minnesota make your way to the Delta Diner. I hear there’s a bacon steak there that is a bacon lover’s dream come true. I’m grabbing my car keys now to go give it a try…
Six all-beef patties and plenty of bacon. That’s the way to start an amazing meal.
Scott was at it again this week, taking on another daunting food challenge. This time his target was the Fatburger Triple King Challenge — the largest burger offered at the Fatburger chain with triple the burger patties stuffed inside.
Since he had already polished off the Fatburger Triple King before, Scott decided he needed to take it a step further. Being a bacon fan, adding meat candy is a must. Not only did he add the bacon however, he also multiplied the Fatburger Triple King by 2 — making it a six-pattie burger that stood nearly half a foot tall!
You may remember Scott from his recent food challenge at The Counter burger joint. Well, his reputation as a standout competitive eater is growing and he’s up for just about anything. He took this double triple king burger and cleaned up every last bite. In fact, he even saved a piece of bacon to use as a scoop to make sure he got every last morsel of tastey goodness.
Take a look at the image gallery and see for yourself what a $20 hamburger meal is made of. Scott, once again we salute you.
On a recent trip to Duluth, MN lunch was ordered in for the hard-working people I was meeting with. The lunch that day was coming from Erbert & Gerberts Subs & Clubs, which has locations spreading from Green Bay, WI to Denver, CO.
When I looked at Erbert & Gerberts’ sandwich menu, I noticed there was only one item with bacon and it was a rather wild combintaion. “The Geeter” sandwich is a mix of seafood and bacon topped by lettuce, sprouts, tomato, and real mayo. Those of you who know me understand that I’m often a “hold the tomatoes” kind of guy, especially when it involves seafood so I left them off the sandwhich when I placed my order.
When the sandwhich arrived it was packed tightly in the deli wrapper. I was eager to dive in and take a bite.
Once the wrapper was off I was greeted with a fresh, soft French bread cocoon – the bacon patiently waiting within to make its debut.
At first glance I didn’t know what to make of the sandwich. The seafood mixture totally dominated the bacon peeking slightly from beneath. I was worried that this combination of seafood, sprouts, and bacon might not be a match made in heaven.
I flipped the sandwich over and tore off a piece of bacon to give it a taste. The bacon was well prepared and high quality. I was impressed. Now it was time to take a bite of the whole Geeter.
Much to my suprise, The Geeter is an incredibly delicious sandwhich. The flavor varieties played well against one another and I’d definately order this one again. The Geeter earns a Smaste™ rating of 38.431 and a bonus point for having such a cool name.
007 is a fan of bacon. That’s right, you heard it here. That dashing secret agent James Bond can’t get enough of our favorite meat.
While 007 star Daniel Craig was in Italy filming the latest James Bond installment called “Quantum of Solace“, he insisted on having bacon sarnies (AKA the bacon butty) delivered to him on the set. They couldn’t be any bacon sandwiches either, they had to be British bacon sarnies. Producers arranged to have catering trucks driven in from the UK to give Mr. Craig exactly what he wanted.
Cheers to you Daniel Craig. Keep demanding that bacon!
There comes a time in every man’s life when he must take pause and evaluate his place in this world. Today is one of those times.
Sure, we’ve seen bacon sandwiches before. We’ve all had the occasional BLT, a bacon burger, maybe even gone out on a limb and thrown bacon on top of chicken salad sammy. A fellow named Mr. Dave has just changed our perspective on what it means to make a bacon sandwich.
Mr. Dave handmade both the bread and the peanut butter in his amazing concoction. The saucy peanut butter even contained chocolate and fresh chile. We were floored to read his recap of the day’s affair, starting with flour, salt, eggs, and sugar and ending with one of the most promising-looking sandwiches ever assembled.
Do yourself a favor and go read Mr. Dave’s post about this sandwich right now. We’ll wait.
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Welcome back.
This is certainly a recipe we aim to recreate. Again, and again, and again.
Our hat’s off to you Mr. Dave!
Today I decided to order my lunch online so I went to GimmeGrub.com and started clicking away. Much to my delight, one of the “extra” items on the menu from Togos Sandwiches was bacon. I assembled a minimal turkey & swiss on honey wheat bread, adding only lettuce and pickles – no condiments.
“Too dry” some might say. Maybe, but if I really wanted to evaluate the quality of bacon at Togos, I didn’t want to mask the taste with extra flavors.
At first glance the bacon quantity, quality, and distribution were not that impressive. The shredded lettuce made redistributing the bacon a futile effort, but it also gave me an idea. Remove the bacon from half of the sandwich and test its quality without the other tastes getting in the way.
A total of three strips of bacon were on the sandwich. With the haphazard distribution I basically had 1.5 strips of thin, listless bacon once I removed them from one half of the sandwich.
The bacon itself was too salty, cold, and overcooked for my taste. In fact, I still have the salty aftertaste as I’m writing this review. I’d have to give the bacon from Togos a Smaste™ rating of 19.375. Edible and fun once in a while but definitely not something to have on a regular basis.
–Corey James
On a recent trip to Toronto, ON, Canada we stopped in a Subway restaurant to grab the tastiest sandwich they have to offer and to do a little bacovestigating (that’s right, bacon + investigating).
We ordered up the Chicken & Bacon Ranch sandwich and were shocked when we saw REAL, REGULAR bacon being added to the sandwich. When asked if we could have Canadian bacon instead of the bacon they were adding they looked at us with confusion and said “this is what comes on the sandwich.” Apparently, the folks at this particular Subway weren’t quite sure about the difference between Canadian bacon and regular bacon. Further investigation may be in order to find out the local bacon knowledge of Toronto residents.
I’m still trying to wrap my head around Mike’s Smaste™ calculation, but if I have my numbers right I’m thinking this is on the low end with a Smasteulator™ Rating of 19.478. The bacony aroma was seriously lacking and I’m sad to say the taste was not up to the usual Chicken & Bacon Ranch standards to which this bacon fan has grown accustomed.
–Mr. B.
Our favorite place to search for great wines, Vinquire, made an amazing sandwich for dinner last evening. Bacon + Avocado + Heirloom Tomatoes + Lettuce on a Baguette. We were lucky enough to get a photo — YUM!
Got bacon photos? Email them to bacontoday@gmail.com!
Sometimes the simplest things in life can be so lovely. Forgive me in advance for waxing poetic, but today’s inspiration comes from a a couple beautiful photographs by John Shafer (AKA Photo-John) that will surely start any bacon lover down the path to salivation.
Yes folks, the delicious-looking delicacy featured in the photos is none other than a a bacon, lettuce, avocado and tomato (BLAT) sandwich. A closer look at the cross section reveals that John chooses only the freshest ingredients with his use of dark greens, juicy tomatoes, ripe avocados, perfectly cooked bacon, and we believe a spread of mayonnaise to top things off.
The bread is a bit tough to define from this angle. It appears to be un-toasted. Hopefully John will give us a bit more detail on the ingredients and tastiness of the sandwich in the comments of this post.
One thing is certain, I’m making one of these sandwiches today for lunch. These photographs make that a necessity for any true fan of bacon.
For you photogs out there, John took the shots with an Olympus E-520. See the original photo posts along with some of John Shafer’s other photo work.
–Mr. B.
If there is a heaven and you arrive at the pearly gates around lunchtime, it’s likely they’ll be serving the PBLT from the Delta Diner. This heaping hunk of a sandwich is simple in concept but gargantuan in flavor. I’m salivating just thinking about this spectacular sammy.
The Delta Diner is a fun little spot in the middle of the northern Wisconsin woods with a quirky menu and amazingly attentive staff. They have quite a few bacon items on the menu but I opted to test out the PBLT (Perch – a local freshwater fish, Bacon, Lettuce, Tomato) sandwich for this taste test.
