BLTTT

14 ingredientsPrep: 30 minsCook: 3 hrs

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By Ilan Hall

A triple tomato agonist take on the classic BLT, arguably the best sandwich ever created. This takes Spanish pan con tomate as the base, builds a second layer of nightshade umami with slow oven-roasted tomatoes, and then finishes with the crisp freshness of last of the season late summer/early autumn tomatoes. The smokey bacon must be thick to balance the power of the pomodoro.

Ingredients (14)

Yellow Oven-Roasted Tomatoes

Crispy Applewood Bacon

Sandwich Assembly

Instructions

Yellow Oven-Roasted Tomatoes

  1. Score the bottoms of the tomatoes (6–8 medium), blanch briefly in boiling water, and peel.

  2. Slice in half and place cut-side up on a parchment-lined tray.

  3. Drizzle with olive oil (3 Tbsp), season with salt (1 tsp), scatter garlic (2 cloves) and chili (1–2 small) on top.

  4. Roast at 275°F for 2–3 hours, until soft and concentrated.

  5. Cool and refrigerate in their oil for 24 hours before using.

Crispy Applewood Bacon

  1. Place bacon (6 slices) on a rack on a sheet pan.

  2. Roast at 375°F for 18–22 minutes, until crisp.

  3. Drain on paper towels.

Sandwich Assembly

  1. Toast the sourdough (4 slices) lightly on one side.

  2. Rub the toasted side with garlic.

  3. Rub with the ripe tomato, drizzle with olive oil, and season with salt.

  4. Spread Kewpie mayonnaise evenly.

  5. Layer in order: roasted tomatoes, bacon, lettuce, and seasoned heirloom tomato slices.

  6. Top with the final slice of bread, wrap tightly, and cut in half.

This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.

Purchase ($6.00)

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