SandWHICH?

The B.L.T. is a topic near and dear to my heart. I've always enjoyed the classic sandwich, but the version I ate at Atlanta's Buckhead Diner 10 years ago pushed things to another level. That meal still ranks in my personal Top 5 (and tops my 'longest waits' list).

There's a real range of B.L.T.s. Perhaps because it relies on only three ingredients, they all must pull their weight. And from iffy bacon to soggy lettuce to tasteless tomatoes, there are plenty of pitfalls. But that's not even addressing the potential for structural collapses and toothpick troubles.

But when someone nails the B.L.T., it can be so right. Plus, they're apparently a valuable hangover cure.

B.L.T.s may or may not be my next column topic, but if they are, it started today with my long overdue first visit to SANDWHICH (the co-owner's name is Hich), a Chapel Hill lunch spot that serves "Homemade sandwiches on handmade bread." I apologize for not having my camera, their logo will have to suffice.

After reading the menu beforehand, it was obvious I'd order the O.B.L.T. (the O is for outrageous). Adding avocado and jalapenos to the classic, this creation could bear a diferent adjective-- fabulous.

A few things stood out:
--The insides of the bread were toasted, preventing sogginess, but the tops were not. Novel.
--Crispy, crispy bacon. A real key for me.
--The jalapenos stole too much of the limelight for my liking.
--A healthy amount of avocado--always a plus.
--With no toothpick, it got a little sloppy, but wasn't too bad.

But for the jalapenos, I'm not sure this sandwich can be beat. We'll see...