This year, the price of lettuce has been ridiculous, plus the most economical bag is somewhat large,
so, to avoid waste, it imposes a limited diet, until it's finished.
Now that Spring has finally returned, the solution was simple:
restart my sprout "farm". :)
Last weekend, I harvested the first batch (it had been ready for a few days),
and made two
BST sandwiches (i.e. Bacon bits, Sprouts, sun dried Tomato).
I was out of bread, so I used the technique I had stumbled upon of using
"inside out" grilled English Muffins.
The combination worked very well. :)
The more complex texture of the sprouts was particularly notable when combined with the muffin's crispy nooks & crannies.
The sprouts are 6 day old lentils (grown from grocery store lentils that I bought almost 4 years ago),
and are my first batch in a much smaller container than I've used in the past.
Specifically, they were grown in a repurposed hazelnut spread jar. :)
One of my goals this summer is to maintain about 2 to 3 jars, spaced out,
so I'll regularly have a moderate quantity. I'll be posting a detailed overview, soon-ish.
All components:
Muffin, upside down, with mayo to stabilize the bacon bits:
After adding the bacon bits:
Sprouts layer:
Sun dried tomatoes layer:
Another layer of mayo:
Inside out top of muffin, nicely grilled:
Final:
| item | Calories | Cost |
|---|---|---|
| English Muffins | 120 | $0.25 |
| Bacon Bits | 40 | $0.22 |
| Sprouts | ? | $0.01 |
| Sun Dried Tomato | 10 | $0.05 |
| mayo | 40 | $0.09 |
| Totals: | 210 | $0.62 |
Using sprouts, instead of lettuce, saved me about $0.14 per sandwich. :)
Using bacon bits instead of regular bacon, saved me about $0.08 per sandwich, even though I used somewhat more. :)