I can’t tell you how much Joe and I have enjoyed being back in New Mexico. Everything old seems new again!! Don’t get me wrong, I will always miss KC and all the memories we made over 25 years. Things change over time and we have found that many of our old favorite places to eat are no longer open. We have inspired to try out a new restaurant, cafe, diner or local favorites each week to see all that Albuquerque has to offer. One that stands out is “Hannah and Nates Market Cafe” in Corrales, NM, which serves breakfast and lunch daily. The first time we tried H & N’s was with an old friend from high school, which made it all the more memorable. The atmosphere is so homey, actually it’s located inside an old house with several rooms throughout with an old kiva fireplace that makes you feel right at home. The menu has something for everyone and it’s hard to choose with so many delectable choices. Their lunch menu has many toasted sandwiches plus some New Mexico favorites. I ordered the New Mexico BLT and it was the best BLT I have ever tasted!! Seriously I love just about any BLT but this BLT with green chile, avocado and Monterey Jack cheese put it over the top. And for $1 more you can add an egg which is very New Mexican. This has to be the easiest sandwich I’ve ever recreated at home and one of the tastiest by far. I don’t know if I’ll ever be able to top this NM BLT!
I started with sliced sourdough bread. Lightly spread butter or margarine one one side of the bread and place butter side down. Add some slices of Monterey Jack cheese. NM Green chile has to go next to the cheese. . . it’s just the way we do things here.
Next comes the bacon. I placed 4 slices of bacon on each sandwich. My current kitchen doesn’t have a hood vent and cooking bacon on top of the stove isn’t an option. I have been microwaving bacon using a Nordic Ware bacon rack with a vented cover. The bacon is amazing and there is no smoke, lingering bacon smells or mess. Just put the bacon rack and cover in the dishwasher for easy clean up.
4 slices Sourdough Bread
8 slices Bacon, cooked crisp
4 slices Tomato
4 slices Monterey Jack Cheese
1/4 cup Diced NM Green Chile, roasted, peeled and chopped
1/2 large Avocado, sliced
2 Eggs, optional
Softened Butter or Margarine
Heat a griddle or comal over medium high heat. Take 2 slices of sourdough bread and lightly spread butter or margarine on one side. Begin assembling sandwich placing sliced bread butter side down on a work surface. Add slices of cheese and chopped green chile. Place 4 slices of cooked bacon on each sandwich and top with 2 slices of tomato per sandwich. Add shredded lettuce and sliced avocado before topping with the remaining 2 slices of bread. Place each stacked sandwich butter side down and grill until the bottom crust becomes toasted and golden brown. Lightly spread butter or margarine on the top slice of bread, then flip sandwich over to toast the other side. When cheese has melted and bread is golden brown, remove from griddle. Serve with or without a fried egg cooked over easy.
Makes 2 toasted sandwich’s