BLT 2.0

Takes 25 mins – serves 2

A well-done BLT is truly a thing of wonder, the perfect trifecta of flavour. Of all the components the bacon and tomatoes are the key to succulent sandwich success. I’m using DuBreton organic smoked bacon in this recipe. My sundried tomato mayo is the secret weapon that’ll have your BLT bursting with tomato-y goodness – ALL YEAR ROUND.

- 3 rashers of bacon
- 1/2 cup good quality mayonnaise
- 1/3 cup sundried tomato from oil (but drained)
- Tabasco sauce to taste
- I head of young crisp romaine lettuce, finely sliced
- 2 large ripe tomatoes, cut into 1/3' slices
- 4 slices of fresh rye bread (or a dense whole wheat bread)

Preheat oven to 400F. On a parchment paper lined rimmed baking tray layout the bacon. Place another piece of parchment on top of the bacon then place another baking tray on top of that (sandwiching the bacon). Slide into your oven for around 20 mins or until bacon is golden but not burnt. Remove and place on a paper towel.

Meanwhile, in a food processer add the mayo, sundried tomatoes and a few drops of Tabasco (I like around ¼ tsp, just enough to feel the heat but not give you a burn). Pulse until the mixture becomes roughly blended, don’t over process of the mayo will thin out.

Now, the construction; Toast your bread, don’t over toast, just a hint of colour but you still want the bread malleable, apply SDT mayo to both inside faces, this is CRITICAL (do not skimp on the SDT mayo). On the bottom slice place your thick cut tomato, season the tomato generously with a large grain salt (Maldon or Kosher work great), then add your bacon, the lettuce, apply top, gently press, cut and devour.

*This recipe will make extra SDT mayo – store in the fridge. It will easily last 2 weeks.