BLT Sandwich with Candied Maple Bacon & Sourdough Bread
- Total time
- 20 min
- Serves
- 4
Ingredients
- 1 lb high quality bacon
- 3 tablespoons maple syrup
- 3 tablespoons brown sugar
- 1 teaspoon dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne
- 1 large egg (preferably room temp)
- 2 teaspoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon fine sea salt
- 3/4 cup extra virgin olive oil (or neutral oil like avocado oil)
- 1 loaf sourdough sandwich bread loaf (recipe here)
- 1 to 2 large heirloom tomatoes (thinly sliced)
- microgreens (or crisp lettuce)
- pickled onions (or thinly sliced red onion)
Steps
- 1
Preheat oven to 350F. Line a rimmed baking pan with foil, then place a wire rack on top. Add the bacon strips in a single layer.
- 2
In a small bowl, combine the maple syrup, brown sugar, dijon, salt, black pepper, and cayenne. Mix very well. Brush on both sides of the bacon strips.
- 3
Bake on the middle oven rack for 25 to 35 minutes, depending on thickness, flipping the bacon halfway through. The bacon is done when deeply golden and crispy.
- 4
In a stainless steel bowl, combine the egg, lemon juice, dijon, and salt. Whisk vigorously for 1 minute, until thickened and creamy.
- 5
Add the olive oil one tablespoon at a time, whisking vigorously after each time so it stays thick and silky. After you've added at least 1/3 cup olive oil, you can pour the remainder in a gradual, thin stream as you whisk. Whisk an additional 1 minute.
- 6
Slice the sourdough bread into 1/4" or thicker slices. Place under the broiler for 1 to 2 minutes to toast, or add to a toaster.
- 7
Add a generous slather of the homemade mayo on the inside slices of both pieces of bread. Layer with the micro greens or crisp lettuce, followed by candied bacon, sliced heirloom tomatoes (seasoned with black pepper and salt), and pickled onions.
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