We loaded our small car with bags, snacks, iPhones and while “Danny the Champion of the World” played through the speakers. Gabe drove with hands gripped tightly on the wheel as rain pelted against the window through much of the drive to Portland. We needed the sort of adventure that comes when we step outside of our routine. We wanted to try new things, visit old friends and to hit a sort of reset button by shaking up the familiarness of our days.

This sandwich was inspired by our little trip. We happened upon Roman Candle when looking for nothing in particular. I ordered a sandwich called, The Darling. How could you not with a name like that? But really it was the promise of kale, chickpeas, chilies and ricotta on olive bread that led me to order when I had already filled up on pastries from the previous stop. The sandwich was good, their gelato; even better.

The kale had heat and softness while the ricotta cooled. At home, I turned the chickpeas that were in The Darling into bacon because I felt the sandwich needed a bit of texture and I thought how cool it would be to dethrone the beloved BLT. Well, maybe not dethrone but perhaps be a Winter equivalent to my most loved sandwich. The olives were left out only because capers were in my fridge.

A few things to note as you adapt this sandwich to suite your own tastes. Had I remembered to grab a fresh red chile from the store I’d throw those in instead of the ground chile pepper I added. Also, had I had a lemon there would have been a squeeze of that too to brighten. Even a Winter’s sandwich needs a bit of brightness, in fact perhaps more so than Summer’s.

That is the story of the BKR: Bacon, Kale, Ricotta. Think of it as Winter’s solution to the inevitable craving for a BLT when tomatoes exist only in our dreams along with the melody of ice cream trucks and little toes dip into plastic pools.

BKR (Bacon, Kale, Ricotta) Sandwich

Makes 2 sandwiches

2 tablespoon olive oil

2 garlic cloves, sliced

1 bunch kale, rinsed and cut in 1-inch ribbons

pinch chile flakes

1 tablespoon capers, drained

salt

lemon

1/3 cup ricotta

4 strips bacon, cooked until very crisp

4 slices bread, toasted (with butter in a hot skillet is how I like to to it)

Add the oil to a hot skillet. When the oil is shimmering add the garlic and saute until fragrant, about 30 second over medium-high heat. Add all of the kale along with a pinch of salt and chile flakes (or sliced fresh chile if you have it). Saute until wilted and soft, about 3 minutes.

Transfer the kale to a bowl then stir in the capers. Taste and add more salt if needed and a squeeze of fresh lemon juice if you happen to have it on hand.

At this point I toast the bread in the still-hot skillet with a bit of butter. Try rubbing the bread with a garlic clove for another boost of flavor.

Divide the ricotta between the four slices of bread. Add the kale to two halves, then two strips of bacon on each sandwich and finally, top the with the other pieces of bread with ricotta.

Slice in half then enjoy.

*I can't help but think that goat cheese would be great in place of the ricotta. I plan to try it soon. If you do, let me know how it goes. I guess we'd have to change the name to BKG. I like that too.

Dinner in 15

 makes 4 sandwiches

1 large onion, thinly sliced

2 Tbl butter

1/4 teaspoon salt

2 Tbl balsamic vinegar

8 slices bread

1/2 lb roast beef, sliced

1/4 lb blue cheese (more or less depending on how much you like)

2 Tbl olive oil

Melt the butter in a large saute pan. Add the onion and salt and cook on medium until tender and golden in places, about 10 minutes. Reduce the heat to medium low and add the balsamic. Continue to cook for another 5 minutes to allow the balsamic to reduce. Drizzle one side of each bread slice with the olive oil and on the un-oiled side add a few slices of roast beef and a good amount of blue cheese, top with a bit of the onions. Cover with another piece of bread then cook on a grill pan or a hot skillet until golden on each side. Serve with a simple salad on the side.

So this is the first week of homeschooling for us. There is still a part of me that can’t believe I just typed that. Never would I have thought homeschooling would feel like the best option for our family. To be perfectly honest, I couldn’t wait until our kids were school age. FINALLY I could get a bit of my old “normal” back. A few hours that were mine.

I didn’t have too lofty of ideas of what I would do with that time, it’s often the mundane solitary tasks that I miss the most. Using the restroom without interruptions perhaps, or taking a leisurely stroll through the market without little hands reaching out of the cart at brightly colored packages. Or maybe I would just sit. Yeah, that sounds nice.

But age five came more quickly than I had anticipated and as the time to really think about the decision for school came it was homeschooling that seemed the most appropriate for him and for us.

We’ve found a great group in which we are surrounded by support, lots of other children, and one in which Baron will get the opportunity to learn from others, rather than just listening (or not listening) to me all day.

We remind ourselves that we are taking it a year at a time. In times of increased anxiety and nervousness, I tell myself it’s a day a time.

As they say, never say never. For here we are. Another year with all three at home and I am thrilled. There will be more noise, more laughter, more wrestling, more glitter, and glue. More tears, more messes, more time, and there will be warm, home-cooked lunches.

On this particular day our timing was perfect as we grabbed a just-out-of-the-oven baguette from a local bakery on our way home. Gabe came up from his garage office and we all gathered around the table to enjoy this hot sandwich slathered with sweet apple butter, topped with smokey ham and aged Gruyere. The broiler melted and caramelized the cheese. I topped mine with arugula, the others didn’t but we all dipped our sandwich in mustard.

This time is sweet and this season is short in the perspective of a lifetime. So right now here we are and with this hot sandwich by my side I’m thinking this is one of the best seasons yet.

Love sandwiches as much as I do? Check out the sandwich game going on over at MarthaStewart.com and vote for your favorite.

Disclaimer: Hillshire asked me to create a recipe using their product. I was compensated for this post. The content is original and Rodriguez family approved.

The perfect Fall sandwich

Sweet and salty, tangy and fresh this sandwich epitomizes Fall.

⅓ of a baguette, sliced in half
¼ cup apple butter
3 slices each Hillshire honey and smoked ham
2 ounces gruyere
arugula (optional)
2 tablespoons good mustard (our favorite is Maille)

Pre-heat your broiler to high.
Divide the apple butter between the two pieces of baguette. Spread evenly then top with thin slices of ham. Finish with the gruyere then place on a baking sheet under the broiler. Broil for 3-5 minutes, until the cheese is melted, bubbly and golden in places.
Carefully remove from the oven and top with arugula, if using. Serve with mustard.