Watermelon, meet the knife and fork.
Yes, you are usually eaten on your own — without silverware or, in many cases, tables and chairs — but the truth is that your pink flesh plays surprisingly well with other ingredients. During the dog days of summer, your candy-like flavor and refreshing texture are a welcome addition to many warm-weather dishes.
Your color and sweetness remind a lot of folks of tomatoes and, in fact, you marry well with tomatoes. Watermelons do a fine job of standing in for tomatoes in this sandwich. To balance their sweetness, use peppery wild arugula for the lettuce, and plenty of salt and pepper.
BLW SANDWICH
Ingredients
4 slices white bread
1 to 2 tablespoons mayonnaise
Large handful of arugula or another peppery green such as watercress
1 large wedge watermelon, sliced about 1/4-inch thick and cut into pieces smaller than the bread
Salt and pepper
6 to 8 strips bacon, fried crisp
Directions
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For each sandwich, toast bread and spread mayonnaise on one slice. On top of the mayonnaise place a layer of arugula, then half the slices of watermelon. Sprinkle salt and pepper on the watermelon. Top with strips of bacon and then with the other slice of toast (on which you can also spread mayonnaise). Repeat with second sandwich.
Press sandwiches together and eat with plenty of napkins. Makes 2 sandwiches.