ID: c0894269...
This recipe showcases the philosophy that a BLT is not just a bacon sandwich, but a tomato sandwich seasoned with bacon. Using peak-season summer tomatoes, homemade-style bacon, and a special bacon-fat mayonnaise, this sandwich highlights the importance of high-quality ingredients. It's a simple yet incredibly flavorful dish, perfect for celebrating the best produce of the summer.
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Slow-cook bacon in a cast-iron pan until crispy. Reserve some of the rendered fat. → Make mayonnaise by blending an egg, lemon juice, garlic, neutral oil, and the warm bacon fat with an immersion blender. → Toast slices of bread until golden brown. → Assemble the sandwich by spreading mayo on the toast, then layering bacon, generously seasoned tomato slices, and lettuce. → Cut the sandwich diagonally and serve.
Slow-cook bacon in a cast-iron pan until crispy. Reserve some of the rendered fat. → Make mayonnaise by blending an egg, lemon juice, garlic, neutral oil, and the warm bacon fat with an immersion blender. → Toast slices of bread until golden brown. → Assemble the sandwich by spreading mayo on the toast, then layering bacon, generously seasoned tomato slices, and lettuce. → Cut the sandwich diagonally and serve.
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The core philosophy of this recipe is that a BLT is a tomato sandwich first and foremost. Use the best, ripest, in-season tomatoes you can find.
Cooking the bacon slowly over low heat is key to rendering the fat properly and achieving a perfectly crispy texture.
For the immersion blender mayonnaise, it's essential to use a container that the blender head just barely fits inside to create the vortex needed for a stable emulsion.
Don't skip seasoning the tomatoes with salt and pepper directly; it makes a huge difference in the final taste of the sandwich.
For extra flavor, you can toast the bread directly in the rendered bacon fat.
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