Heirloom BLT with Herbed Mayo
Mess Level: Low
Yield: 2 Sandwiches
Prep Time: 10 min
Cook Time: 20 min
- 4 Slices Sourdough Bread
- 8 Slices Bacon
- 1 Large Heirloom Tomato
- 1 Avocado
- 1 Cup Mayonnaise
- 2 Sprigs Fresh Rosemary
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Sage
- 3 Cups Arugula
- Preheat the oven to 400 Fahrenheit.
- Line a sheet pan with parchment paper and spread the bacon out flat. Bake for 8-16 minutes or until the bacon is crispy and golden. Transfer the cooked bacon to rest on paper towels. Discard the bacon grease once cool or save for cooking fat.
- In a blender add ½ cup of mayonnaise. Strip the thyme, sage, and rosemary off their stems and add to the blender along with 1 cup of arugula.
- Blend on low, stopping and scraping the sides as needed until the herbs are finely chopped and the mayo is green. DO NOT turn the blender on high or blend too long or your mayo will break. The pulse setting is your friend here.
- Transfer to a bowl and whisk in the other half cup of mayo.
- Slice your bread. Cut the tomato and avocado into slices. Then spread green mayo on all four pieces of bread, add a giant handful of arugula, squeeze it tightly to keep it from uncurling. This will add height to your sandwich.
- Top with the heavy tomato to keep it in place. Add 4 slices of bacon and avocado, then top with the other slice of bread. Cut the sandwich in half and put a skewer through it to hold it in place. Serve immediately. Enjoy!
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How can Mayonnaise “break?”
- No... dropping it won't break it!
Mayonnaise is made by whipping together egg yolks and oil. It’s very easy for them to separate and instead of a creamy sauce, you get floating bits in a pool of oil which is icky. If this happens, discard and start over.
Why is it better to cook the bacon in the oven?
- It's just easier...
This is a brilliant restaurant trick. All the bacon lays flat, you can cook a lot at once, there is no splattering on your stove and you don’t have to babysit it, leaving you free to prep other things!
Can I use dried herbs?
- It's like comparing Reno to Vegas...
It won’t be quite the same, you can find all these herbs in a “poultry packet” in the produce section. However, if you don’t want to use them I would just blend in arugula or use fresh parsley and cilantro.
Ramblings of a Line Cook
Have you ever had an heirloom tomato? I sure hope so because they are like no other tomato you’ve ever tasted. Tomato season in summer is a brief, shining moment when the tomatoes actually taste like tomatoes and you think “My god, why have I been eating those red-colored paper-tasting imposters all year?”
There are so many ways one can enjoy a fresh tomato. My personal favorite is just with a bit of salt and pepper sprinkled on, perhaps on some buttered toast. But an heirloom tomato I could eat like an apple, a very juicy apple. They are so sweet, so full of flavor, and a rich, vibrant color on the inside.
The BLT is a simple sandwich containing few ingredients. To make it shine, you need to make sure each one of those ingredients is excellent. Buy a loaf of fresh, crusty sourdough, buy local, ripe, heirloom tomatoes, get a ripe avocado, and get some gosh-darned flavorful greens. None of that iceberg lettuce nonsense, that shit is only good for a Taco Bell burrito at 1:00 am. Flavor my friends!
Get your favorite kind of bacon and cook it exactly how you like it. Whip up fresh herbs with mayo and then pile your sandwich high! Get plenty of napkins and know that you are truly enjoying what the summer produce has to offer!