Blt 2.0: Bacon, Lettuce And (Sundried) Tomato Mayonnaise
Courtesy of Chef Mike Ward for duBreton Certified Humane and Organic Pork
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- • 6 slices duBreton Organic Smoked Bacon
- • 1/2 cup (125 mL) mayonnaise
- • 1/3 cup (75mL /20 grams) sundried tomatoes, oil-packed but drained
- • Hot sauce, to taste
- • 4 slices fresh rye bread (or dense whole wheat bread)
- • 2 large very ripe tomatoes, cut into 1/4" slices
- • Large grain salt (Maldon or Kosher), to taste
- • 1 heart romaine lettuce, finely sliced
- 1 Preheat oven to 400°F. Lay bacon in a single layer on a parchment paper lined rimmed baking sheet. Place another piece of parchment paper on top of the bacon and set another baking sheet on top to sandwich the bacon. Cook for 10-15 minutes or until bacon is golden and crispy. Remove bacon and set on a paper towel.
- 2 Meanwhile, in a food processer add the mayonnaise, sundried tomatoes and a few drops of hot sauce. Pulse until the mixture becomes completely pureed.
- 3 Lightly toast the bread. Generously spread the sundried tomato mayonnaise on both inside faces of the bread. On the bottom slice of bread, place a slice of thick cut tomato and season with salt, add bacon then lettuce and top with other slice of bread. Press gently and slice in half.
- Leftover sundried tomato mayonnaise can be stored in the fridge for up to 2 weeks.
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