The Ultimate BLT Sandwich
A spin on a classic BLT. Here we take freshly baked focaccia & fill it with smoked streaky bacon, fresh tomato & lettuce & a confit garlic mayo.
Servings: 6 People
Equipment
- Large Baking Tray
Ingredients
- 1 Loaf Overnight Focaccia
- 18 Rashers Smoked Streaky Bacon
- 4 Large, Ripe Tomatoes
- 2 Heads Little Gem Lettuce
- 1 Batch Confit Garlic Mayo
Instructions
- Preheat an oven to 210°c.
- Lay your bacon onto a lined baking tray & cook in the oven until crispy, around 10-15 minutes. Flip the bacon over, halfway through cooking.
- Whilst your bacon is cooking, trim the bottom off of each little gem, separate into leaves then wash & leave to drain.Thinly slice the tomatoes then season with Maldon salt & freshly cracked pepper.Cut the focaccia into 6 even pieces then cut each piece in half horizontally.
- To Assemble Each Sandwich.Take the bottom piece of focaccia & top with a thin layer of garlic mayo, followed by 2-3 leaves of gem, a couple of slices of tomato & 3 rashers of bacon. Spread another layer of garlic mayo onto the top piece of focaccia & place on top of the sandwich.Slice the BLT in half & serve.
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To cook in an Aga .
Cook the bacon on the top set of runners in the roasting oven for 10-15 minutes.
For the crispiest bacon, we cook the bacon in the oven. Feel free to cook it in a frying pan if you would prefer.
For the bread part of this sandwich, I recommend using my overnight focaccia (my recipe can be found here) but any type of bread will work.
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