April is National BLT Sandwich month. I am not sure who comes up with these “National” days, but someone was on their game this month. The classic bacon, lettuce and tomato sandwich, with mayo of course, is hard to top, unless you make the bacon better, the tomato better, use something other than iceberg lettuce and use a great bread. This recipe goes way beyond the norm with bacon that has been “treated” with a glaze of bourbon, sugar and black pepper. The tomato in this recipe is far more than the perfect summer tomato, it is a work of art, beauty in every sense of the word. The tomato is crusted with panko bread crumbs after a dip in flour, egg and fried to perfection forming a golden crust and locking in all those wonderful juices. The use of sour dough bread, a simple spicy mayo and baby kale round this BLT sandwich off to utter perfection. So celebrate National BLT Sandwich day with any version of a BLT, but you won’t regret taking the time to put this one together. For more great recipes watch Chef Troy Gagliardo on WCCB Charlotte’s Rising morning show from 7-9 am for “Tuesdays with Troy” every week, also be sure to visit www.cheftroy.net.
B L T Sandwich with Bourbon Bacon & Fried Red Tomato8 Slice-Thick Sliced Bacon
3 Tablespoons-Brown Sugar
½ Teaspoon-Black Pepper
8 Slices-Sourdough Bread
2 Teaspoons-Tabasco Sauce
To Taste-Red Onion-thin sliced
To Taste-Kale-thick stem removed
1 Each-Red Tomato-cut into four thick slices
To Taste-Kosher Salt/Black Pepper
1 ½ Cups-All Purpose Flour
2 ½ Cups-Panko Bread Crumbs
To Pan Fry-Canola Oil Directions 1. Preheat oven to 350 degrees and spray a sheet tray with pan spray
2. Add bacon and cook for 5 minutes on each side, remove sheet from oven and set aside.
3. Place bourbon in a pan over medium high heat.
4. Once bourbon begins to simmer add brown sugar and pepper.
5. Cook to reduce by a little more than half, should start to thicken.
6. Remove from heat and set aside.
7. Drain off excess bacon dripping, leaving bacon on sheet.
8. Brush both sides of bacon with bourbon glaze and place back in oven.
9. Cook until slightly crispy, flipping and brushing on more glaze.
10. When done, remove sheet from oven and allow to cool slightly before removing bacon, place on a plate.
11. Combine mayo/Tabasco, set aside and toast bread slices.
12. Add about an inch and a half of oil to the bottom of an iron skillet/heavy bottom pan.
13. Place skillet over medium high heat to warm to 350 degrees.
14. Season both sides of tomato, dust with flour, dredge in egg, let excess drip off before coating with panko.
15. Place in skillet and brown on both sides, 2-3 minutes per side, remove and drain on a paper towel lined plate.
16. Assemble sandwich by smearing mayo on each slice of bread, top four with some kale, onion and slice tomato.
17. Add a couple pieces of bacon to each and top with remaining bread.