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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Lunch
Cuisine: English, Italian
Servings: 6People
Author: Ben Racey
Equipment
Large Baking Tray
Ingredients
1LoafOvernight Focaccia
18RashersSmoked Streaky Bacon
4Large, Ripe Tomatoes
2HeadsLittle Gem Lettuce
1BatchConfit 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.
Notes
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.