Bacon, lettuce & tomato sandwich: my BLT
- Chef: Andrea Golino
- Difficulty: Easy
- Time: 15 min of preparation, 10 min of cooking
- Type of Cooking: Baked
- Doses for: 15 people
Ingredients
- 1 pack of pan carré
- 100 g of sliced bacon
- 1 head of lettuce
- 200 g of Pachino cherry tomatoes
- Thyme and oregano
- Salt and sugar
- Extra virgin olive oil
- For the sauce: 2 yolks
- 1/2 lemon
- Tabasco
- Worchestershire sauce
- Raspberry vinegar
- Extra virgin olive oil
Preparation
- We revisit a great American classic, the sandwich with lettuce, bacon, and tomato, first changing the shape: with the round pastry-cutter we cut out balls of bread, which we toast on a hot grill pan to give it crispiness and browning.
- The slices of local bacon, which, in my opinion, makes much more of the bacon, we dry them in the oven for 10 minutes at 150 degrees, they will become very crunchy.
- Instead of using fresh tomatoes, as in the original sandwich, we use confit tomatoes, which we dehydrated in the oven at low temperature with herbs, concentrating the flavor wonderfully.
- We come to the sauce: we do not use canned mayonnaise, we make our dressing by whipping the egg yolks with the immersion blender, with lemon juice, a little Tabasco and Worchester sauce and a drop of raspberry vinegar.
- We add the oil flush until a creamy consistency is obtained.
- We spread a slice of bread with the sauce, we put a lettuce leaf, 1 cherry tomato and a slice of bacon, more bread, sauce, bacon lettuce, we close with a slice of bread sprinkled with sauce, pressing the mini sandwich a little to make the simplest bite.