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July 16, 2022

Most of us have heard of the BLT (Bacon, Lettuce and Tomato) sandwich, that lovely American lunch offering. It was more popular in the 1950’s but it has survived until today. I have always liked this sandwich and I have made them at home for decades.

However, back in 2002 my wife and I moved to northern Italy and found that the BLT was basically non-existent. What to do? First, I bought some local bacon and cobbled together a few sandwiches. They were okay but the bacon hereabouts is terribly salty and used mostly for soup stock. We struggled for a few years and then gave up on the idea altogether’

What we do have in large supply here is luganica sausage. I generally like the stuff and have used it in a wide range of recipes. It comes in both cased sausage style and that of the uncased variety. I have rarely used the latter as it fails to conform to local recipes. If nothing else, we have tried to adapt.

A couple of years ago, I had the hankering for a BLT but also for an old fashioned juicy hamburger (also not available here). I bought some luganica pasta (uncased sausage) and decided to experiment a bit. The result is what I call the LLT (Luganica, Lettuce and Tomato) sandwich.

First I took the ground sausage and formed it into hamburger patties. Before the final 3 minutes of cooking them, I added slices of provolone cheese and let them melt a bit on the patties. After that, I combined lettuce, tomato and a little onion into the sandwich body to make a truly delicious meal.

Here are some photos. If you are an American stuck in northern Italy, give the LLC a try.

PS – Yes, those are air pockets in the bread. American style bread seems to come that way in Italy. 🙄

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One Comment
  1. karen zuech` permalink

    This is a great idea.


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