BLT Sandwich (Bacon, Lettuce, and Tomato Sandwich)

Posted by: piyananv on: June 28, 2009

• In: Cooking
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I first heard of this in Martha Stewart’s TV show one evening.

…..BLT? ……What’s that?

……Oh right. Just another American acronym.. But wait.  It looks yummy. Maybe I should try making this on weekend.

The Best BLT with Roasted Red Pepper Mayonnaise (from www.joythebaker.com)

Ingredients: makes one sandwich

• 2 slices of your favorite bread, toasted
• 3-4 slices of tomato
• 2-3 leaves of butter head lettuce
• 4 -5 slices of crisp bacon
• generous slather of roasted red pepper mayonnaise

How to:

• Cook up bacon and drain of a paper towel.
• Rinse lettuce leaves, and pat dry.
• Slice tomato slices and let rest on a paper towel.
• Toast bread and slather with as much roasted red pepper mayonnaise as you like.
• Top with bacon, tomatoes and lettuce.  Top with other slice of bread and you’re done!

Roasted Red Pepper Mayonnaise

Ingredients: makes about 1 cup of mayonnaise

• 1 large egg yolk
• 3/4 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• salt and pepper to taste
• 1 roasted red pepper, coarsely chopped. (the canned one will save your time!)
• 3/4 cup vegetable oil

How to:

• Combine egg yolk, mustard, lemon juice, and chopped roasted red pepper in the bowl of a food processor fitted with the blade attachment.
• Mix for about 30 seconds.  Add a pinch of salt and pepper and whirl again.
• With the machine running, gradually add the oil until the mixture starts to thicken and emulsify.  I added the oil in a steady, but very thin stream.  The mixture will start to emulsify at about the 2 minute mark.
• Once it starts to emulsify, you can add the fat more quickly. If the mixture is too thick for some reason, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.

Store in an airtight container and refrigerate.  Lasts for 3-4 days.