BST Hatch Chili Sandwich

Our favorite Hatch Chili sandwich is the BST! Bacon, spinach and tomato with lots of roasted hatch chili peppers are just so darn tasty. Best of all they are loaded with healthy veggies. Oh and did I mention bacon?
You may have noticed that Hatch chili's are here and these glorious mild green chili's from New Mexico are making their way into supermarkets everywhere this time of year. You know this makes me very happy!
 
A few years ago my husband and I visited New Mexico and fell in love with these peppers. They had not typically been sold in markets in Oregon so I was considering ordering some online when I discovered them for the first time at our local Fred Meyer. Yay!
I bought so many I think I nearly wiped them out that first year. Last year they had more so I didn't feel so badly when I filled two big bags. This year they were actually advertising them and had several special bins out so of course I immediately filled two large bags. This year I'm planning to can a few jars of sauce. It's just so good! Here's my recipe for How to Make Hatch Green Chili Sauce.
The first few things I'm doing with my chilies are these great sandwiches. If you like this one you might also like to try my amazing Hatch Chili Grilled Cheese Sandwiches.  These recipes require only simple roasting and peeling. If you've never done that before check out my Blog post How to Roast and Peel Peppers.
I make a lot of my own bread and this is one of our favorites. I'll have to post the recipe for it one of these days. It's a seeded sourdough sandwich bread that I make with just a touch of yeast so that I can make it in about 3 1/2 hours without an overnight ferment. 
It's perfect for this crunchy, hearty grilled sandwich. It adds a tangy flavor that really enhances the Hatch chili and smoky bacon.
The Hatch chili's we get are mostly mild but flavorful after roasting and taking the seeds out so there's little fear of this sandwich being too spicy. Taste one and if you'd like to add some kick to it you could add a few drops of hot sauce for sure, or not...
Bacon Cooking Tips:
I recently bought a spectacular thick cut apple wood smoked bacon specifically for making sandwiches.
 
When I worked in restaurants we would bake copious amounts of bacon in the oven on baking sheets at 400 degrees for about 40 minutes to get the most perfectly precooked bacon for burgers, salads and sandwiches.
 
I cooked up my package this way and after cooling it on paper towels, stored it in a large plastic freezer bag in the refrigerator. If you can keep from eating it the minute it's done, this is a great way to prep for future recipes where cooking bacon just puts the whole recipe over the top in terms of prep time and mess. 
If you put a sheet of parchment paper under the bacon and wait for the grease to cool and harden (put it in the freezer or refrigerator to speed up this process) cleanup is amazingly easy. You may never cook bacon any other way again!
Link to Restaurant Style Sheet Pan Bacon for the full blog.

Click through the gallery below for some tips and drool worthy photos on the making of these tasty BST Hatch Chili Sandwiches

Toasting the bread instead of grilling keeps this sandwich light and crispy. I use only regular mayonnaise to spread the insides of the sandwiches and then lots of veggies. The Hatch chilies pair beautifully with with bacon and tomato in this sandwich.
This bacon is so awesome I like to add a piece on top as a garnish. Serve the BST Hatch Chili Sandwich with a cup of soup or a simple side of chips and you have one great meal.
Cheers!
~Melisa

BST Hatch Chili Sandwich

Ingredients

6 slices of a hearty seedy sandwich bread

12 Tablespoons Mayonnaise

3 small ripe tomatoes sliced

3 large romaine leaves cut into sandwich size pieces

1 cup baby spinach leaves

2 large green Hatch chili peppers, roasted pealed and cut into evenly sized pieces

6 large slices thick cut apple wood smoked bacon cooked until crisp

Method

Toast the slices of bread.

Warm the bacon slices in the oven or the microwave

When the toast it done, spread the mayonnaise evenly over one side of each piece of bread.

Top 3 slices of the mayo toast with 1/3 cup baby spinach leaves and one romaine leaf cut in half, then divide the tomatoes and top the greens

Divide the hatch chilies and  bacon then top the sandwiches evenly.

Complete your sandwiches with the last piece of mayo toast and serve.


 

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Copywrite © 2019 by Melisa Smith