Fried Blts

• For the mayo:
• 1/4 cup organic mayonnaise
• 1 tablespoon freshly-squeezed lemon juice (from half a lemon)
• 1 teaspoon smoked paprika
• 1/2 small garlic clove, minced, preferably with a microplane
• 1/2 teaspoon salt
• For the sandwich:
• 12 slices thick cut smoked bacon (about 1 lb)
• 4 large, thick slices of chewy country bread such as sourdough or ciabatta
• A few handfuls of baby arugula
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• Half lemon
• Smoked Maldon salt
• Fresh ground pepper

1. Stir the mayo ingredients together in a small bowl. Set aside.
2. In another bowl, toss the halved tomatoes in a bowl with the olive oil and a squeeze of lemon from the remaining lemon half.
3. Preheat a large grill pan to medium heat (or cook bacon as you normally would in a pan or in the oven, making sure to reserve the bacon grease).
4. When pan is hot, cook the bacon until crispy, turning frequently, about 6 minutes. When bacon is done, remove to plate lined with paper towels.
5. Place bread in grill pan (or collect the bacon grease from wherever you've cooked your bacon and place in a pan on medium heat) and fry the bread gently in the bacon grease for a minute or two on each side. The bread should turn a beautiful golden color.
6. When bread is done, remove to a plate, smear each slice with some of the smoked paprika mayo.
7. Top with bacon, layer on a handful of arugula, some of the cherry tomatoes, and season the whole thing to taste with the smoked salt and pepper.

mayo, mayonnaise, freshlysqueezed lemon juice, paprika, garlic, salt, sandwich, bacon, bread, arugula, cherry tomatoes, olive oil, lemon, salt, fresh ground pepper

Taken from food52.com/recipes/28950-fried-blts (may not work)