Fried Blts
Ingredients
- For the mayo:
- 1/4 cup organic mayonnaise ⓘ
- 1 tablespoon freshly-squeezed lemon juice (from half a lemon) ⓘ
- 1 teaspoon smoked paprika ⓘ
- 1/2 small garlic clove, minced, preferably with a microplane ⓘ
- 1/2 teaspoon salt ⓘ
- For the sandwich: ⓘ
- 12 slices thick cut smoked bacon (about 1 lb) ⓘ
- 4 large, thick slices of chewy country bread such as sourdough or ciabatta ⓘ
- A few handfuls of baby arugula ⓘ
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil ⓘ
- Half lemon ⓘ
- Smoked Maldon salt ⓘ
Instructions
- Stir the mayo ingredients together in a small bowl. Set aside.
- In another bowl, toss the halved tomatoes in a bowl with the olive oil and a squeeze of lemon from the remaining lemon half.
- Preheat a large grill pan to medium heat (or cook bacon as you normally would in a pan or in the oven, making sure to reserve the bacon grease).
- When pan is hot, cook the bacon until crispy, turning frequently, about 6 minutes. When bacon is done, remove to plate lined with paper towels.
- Place bread in grill pan (or collect the bacon grease from wherever you've cooked your bacon and place in a pan on medium heat) and fry the bread gently in the bacon grease for a minute or two on each side. The bread should turn a beautiful golden color.
- When bread is done, remove to a plate, smear each slice with some of the smoked paprika mayo.
- Top with bacon, layer on a handful of arugula, some of the cherry tomatoes, and season the whole thing to taste with the smoked salt and pepper.
Nutrition & Diet Analysis (per serving)
976
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).