Sack Lunch: A B-L-T For Winter Recipe
- 1/2 pound thick-sliced hickory-smoked peppered bacon
- 8 (about 1 1/4 ounces) sun-dried tomatoes packed in olive oil
- 1/3 cup mayonnaise, homemade if possible
- Kosher salt and freshly ground black pepper
- 8 slices rye bread I used Pain d'Avignon multigrain
- 2 ounces mache or other baby lettuce leaves (about 2/3 loosely packed cup)
- Heat the oven to 375u0b0F with a rack in the center position. Arrange the bacon strips in a single layer on a rimmed baking sheet and bake for 10 minutes. Remove the baking sheet, pour off the fat, and bake again until the bacon is crispy, about 10 minutes. Drain and cool on paper towels. Crumble into small pieces, about 1/2 inch each.
- Chop the sun-dried tomatoes finely and stir them into the mayonnaise. Season generously with salt and pepper.
- Spread each slice of bread with sun-dried tomato mayonnaise. Generously sprinkle half of the bread slices with the bacon. Arrange the mache over the bacon, sprinkle with pepper, and top with the remaining bread.
bacon, tomatoes, mayonnaise, kosher salt, duavignon, mueche
Taken from www.seriouseats.com/recipes/2008/02/sack-lunch-a-blt-sandwich-for-winter-recipe.html (may not work)