3955. CHEDDAR BLT BURGERS with TARRAGON RUSSIAN DRESSING

Servings: 6


1/2 cup mayonnaise

1/3 cup ketchup

1 tablespoon red wine vinegar

1 tablespoon grated onion

1 tablespoon chopped parsley

1 tablespoon chopped tarragon

1 teaspoon Worcestershire sauce

12 ounces thickly sliced bacon

1 1/3 pounds ground beef chuck

1 1/3 pounds ground beef sirloin

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 tablespoons unsalted butter, melted

3 ounces sharp cheddar cheese, cut into 6 slices

6 hamburger buns, split and toasted

6 iceberg lettuce leaves

6 slices of tomato

6 slices of red onion

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.

bacon recipe source: Laurent Tourondel, Food & Wine, June 2009

3930. MAHI-MAHI BLT

Serves 4


cup mayonnaise
1/3 cup finely chopped yellow onion
2 tablespoons fresh lime juice
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
4 slices bacon, cut in half crosswise
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon finely chopped garlic
4 mahi-mahi fillets (or other meaty fish, such as swordfish), skin on, each about 8 ounces, 1 inch thick
vegetable oil for brushing cooking grate
8 slices bread, each 1/2 -inch thick
4 romaine lettuce leaves
8 slices tomato

Prepare a charcoal fire, medium hot.

In a small bowl, whisk together mayonnaise, onion, lime juice, paprika and pepper. Cover and refrigerate until needed.

Cook bacon until browned, 8 to 10 minutes. Transfer to paper towels and drain.

In a small bowl, whisk together olive oil, chili powder and garlic. Brush this mixture on the flesh side on the fillets. Lightly brush the cooking grate with vegetable oil. Place the fillets, flesh side down, directly over medium heat and grill, turning once, until flesh is opaque, 10 to 13 minutes. Remove skin before serving.

When the fish is almost cooked, grill the bread directly over medium heat, until lightly toasted, about 2 minutes a side. Evenly spread one side of the bread with the refrigerated mayonnaise mixture.

To build each sandwich, start with a slice of toasted bread, a lettuce leaf, two tomato slices, 2 half slices of bacon, the fillet, then the other slice of toasted bread.


bacon recipe source: Rob Kasper, "Gone fishing for a good grilled sandwich," The Baltimore Sun, September 12, 1999; Weber's Art of the Grill: Recipes for Outdoor Living, by Jamie Purviance (Chronicle Books, 1999)

3647. BACON LETTUCE TOMATO SPRING ROLL

serves 3-4


fresh lettuce, chopped
2 medium tomatoes (seeded and sliced 1/4" thick)
6 pieces of bacon, fried
fresh basil, mint or other herbs
rice paper

In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don't over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable, begin to add the fillings.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, tomatoes and bacon. You can just have 1 bacon per spring roll but if you want to make it extra flavorful and decadent, add 2 slices of bacon.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.

Serve immediately, or cover with plastic wrap to eat a few hours later. 


bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (here), (@WhiteOnRice)

3444. BLT PIZZA on NAAN BREAD

yields four pizzas


3 tablespoons mayonnaise
1/2 tablespoon extra virgin olive oil
1/2 tablespoon garlic, minced
4 pieces naan bread, frozen
1 teaspoon oregano, dried
1 cup tomatoes, sliced
3 slices bacon, cooked, broken into pieces
1/2 cup mozzarella cheese, lite, shredded

1 handful arugula

In a small bowl, mix together mayonnaise, olive oil and garlic; mix until combined. Spread mayonnaise mixture over naan and sprinkle with oregano. Evenly divide the bacon and tomatoes over naan. Top with mozzarella cheese. Place the pizzas on a cookie sheet; bake in the oven for 5-7 minutes, until naan is cooked and cheese is melted. Top with fresh arugula.

bacon recipe source: Jennifer (@JenatPBandP), Peanut Butter and Peppers, June 20, 2014

3311. BACON-LETTUCE-AVOCADO-SERRANO-TOMATO DOGS

serves 12-16


24 halved serrano peppers
1 small red onion, sliced
A small handful cilantro or parsley leaves
1 teaspoon coriander seed
1/2 cup rice wine or white wine vinegar
1 cup water
4 tablespoons sugar
2 teaspoons kosher or coarse sea salt
1 pound good-quality smoky, thick-cut bacon
3 avocados, sliced
2 limes
3 vine-ripe tomatoes, halved and sliced
Celery salt and pepper
12-16 hot dogs, pork or beef
12-16 hot dog rolls, brioche, potato or roll of choice
Shredded iceberg or romaine heart
Ketchup and mustard

Place the serrano peppers and onion in a small container with the cilantro or parsley leaves and coriander seed. Bring the vinegar, water, sugar and salt to a low boil in a small saucepan and pour over the top of the peppers. Cool and store several hours or overnight.

Pre-heat the oven to 375°F.

Arrange the bacon on a slotted broiler pan and bake to crisp, 20 minutes.

Dress the sliced avocado with lime juice. Dress the tomatoes with celery salt and pepper.

Par-boil the hot dogs fpr a few minutes in simmering water to heat through, then crisp up the casings on a grill or griddle. Toast the rolls.

Fill the rolls with sliced crisp bacon, lettuce, avocado, serrano peppers, tomatoes and dogs and top with drizzles of ketchup and mustard.


bacon recipe source: Rachael Ray.com, July 3, 2013

2929. BACON-LETTUCE-TOMATO TOSTADA

makes one serving 


1 6-inch flour tortilla 
2 slices bacon 
1 tablespoon mayonnaise or salad dressing 
1 tablespoon salsa 
1 teaspoon milk 
lettuce leaves 
1/4 cup shredded Swiss or Monterey Jack cheese (1 ounce) 
1/2 small tomato, sliced

Cut tortilla into quarters. In an 8-inch skillet cook bacon until crisp; drain and halve bacon, reserving 1 teaspoon of the drippings in skillet. Reheat skillet over medium heat. Add tortilla pieces to the skillet and cook for 3 to 4 minutes or until golden brown, turning to cook both sides. Remove from skillet. Combine mayonnaise, salsa, and milk. Top cooked tortilla quarters with a layer of lettuce, cheese, and tomato slices. Top with bacon pieces. Spoon mayonnaise mixture over bacon.

bacon recipe courtesy of: Better Homes and Gardens

2811. BLT STRUDEL

makes 10-12 servings 

 

 

12 large eggs, divided

1⁄2 cup mayonnaise

1 pound bacon, chopped

1(6-ounce) package fresh baby spinach

3 cloves garlic, minced

1 cup shredded Swiss cheese

1 cup seeded and chopped tomato

1⁄4 teaspoon salt

1 (17.3-ounce) package frozen puff pastry sheets, thawed

 

In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Set aside.

 

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet; heat over medium heat. Add spinach and garlic; cook for 1 to 2 minutes, stirring occasionally, or until spinach is wilted. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat, and stir in cheese, tomato, salt, and reserved bacon. Spoon mixture into a medium bowl; cover and chill for 30 minutes.

 

Preheat oven to 400°. Line a large baking sheet with parchment paper.

 

On a lightly floured surface, roll 1 sheet of puff pastry into a 12x10-inch rectangle, trimming edges as necessary. Spoon half of egg mixture down center of pastry, leaving a 3-inch margin on sides and a 1-inch margin on top and bottom. Cut pastry on side margins into 1-inch strips. Crisscross strips over filling. Carefully transfer strudel to one side of prepared baking sheet. Repeat procedure with remaining pastry and egg mixture.

 

In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels. Bake for 30 minutes or until pastry is golden brown. Cut into slices to serve.

 

 

bacon recipe courtesy of: Cooking with Paula Deen, March/April 2010  

2745. BLT BASIL CROSTINI

makes 8-10


8-10 French baguette slices (about 1/2-inch/1-cm thick slices)
1/4 mayonnaise
1/4 cup plain Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon chopped fresh basil
4 slices bacon, cooked and crumbled
3 Roma (plum) tomatoes, thinly sliced
1 cup shredded Swiss cheese

Preheat oven to 350 F. Preheat broiler with rack 4 inches from heat. Arrange baguette slices on a large baking sheet. Baked in preheated oven for 5 minutes or until lightly toasted. In a medium bowl, combine mayonnaise, yogurt, Dijon mustard, lemon juice, parsley and basil. Spread mayonnaise mixture equally over bread rounds. Top with crumbled bacon, tomatoes and shredded cheese. Broil crostini for 2 minutes or until cheese is melted. Serve immediately and top with additional basil, if desired.

bacon recipe courtesy of/excerpted from: 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca. All rights reserved: May not be reprinted without publisher permission.

2701. CORNMEAL-CRUSTED PICKEREL BLT

makes four servings


4 slices bacon

4 skinless pickerel fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup cornmeal
1 tablespoon vegetable oil
4 oval buns, halved
tartar sauce
4 romaine lettuce leaves
2 plum tomatoes, sliced

Cut bacon in half crosswise, if using. In nonstick skillet, fry until crisp; transfer to paper towel–lined plate. Drain fat from pan. Meanwhile, sprinkle fish with salt and pepper. In shallow dish, press fish into cornmeal, turning to coat. In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes. Sandwich fish in buns along with tartar sauce, lettuce, tomatoes and bacon.


bacon recipe courtesy of: CBC.ca: Radio Canada, P.O. Box 500 Station A, Toronto, Ontario, Canada, M5W 1E6

2571. PORTOBELLO, FRIED EGG, BACON, SPINACH and TOMATO SANDWICH

makes one breadless sandwich


2 portobello mushroom caps, cleaned with the stem removed
1 egg
handful of fresh spinach
2 pieces of bacon
8 cherry tomatoes
salt and pepper

Preheat your oven to 400 degrees. Clean the mushroom and spray with cooking spray and sprinkle with salt and pepper. Place on a piece of tin foil or small baking sheet and bake for about 6 minutes or until soft. While the mushrooms are cooking, get a large saute pan warm over medium heat. Spray it with cooking spray. Add the spinach and tomatoes in one corner of the pan. Then add the bacon so it can crisp up, and then the egg. Let everything cook, flipping the egg and bacon after about 3 minutes. Assemble your sandwich.


bacon recipe courtesy of: Kristen, The Slender Kitchen, July 1, 2011

2432. BLT BURGERS with HONEY TREACLE-GLAZED BACON, GRILLED LETTUCE and SMOKY TOMATO MAYONNAISE

For the honey treacle-glazed bacon:
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons treacle
2 teaspoons sherry vinegar
pinch ground cayenne

For the grilled lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard

For the smoky tomato mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
180ml mayonnaise
Salt and freshly ground black pepper

For the burgers:
900 grams minced steak
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Vegetable oil, for griddle pan
175 grams Comte or Gruyere, grated
6 hamburger buns, split

Preheat a non-stick frying pan over a medium high heat.

Roughly chop six of the bacon slices, and add to the pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use in the burgers.

For the honey treacle-glazed bacon: In a small mixing bowl, combine the honey, treacle, vinegar and cayenne pepper, and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture.

Heat a large fireproof non-stick pan on the griddle. Add half the bacon and cook over a medium high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with the remaining bacon.

For the griddled lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tbsp oil.

Put on the griddle and cook briefly on each side. Transfer to a cutting board and cut into 2.5cm-wide strips.

In a large mixing bowl, whisk together the remaining 1 tbsp of oil, the sherry vinegar and Dijon mustard. Add the radicchio and toss to coat.

For the smoky tomato mayo: Put the tomato on the griddle and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with cling film. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin.

In the bowl of a food processor, combine the tomato, smoked paprika, garlic and mayonnaise and puree. Season, to taste, with salt and pepper.

For the burgers: Combine the beef, reserved bacon (that was chopped in the food processor), tarragon, salt and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into six equal portions and form into burgers to fit the size of the buns.

Brush the griddle pan with vegetable oil. Arrange the burgers in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the griddle to toast lightly.

Spread a generous amount of the smoky tomato mayo on the cut side of the buns. Top the bottoms with two slices of honey treacle-glazed bacon, a cheese-topped burger and equal amounts of grilled lettuce. Cover with the bun tops and serve.


bacon recipe courtesy of: Great British Menu, Food Network UK, 111 Buckingham Palace Road, London, SW1W 0SR

2378. BACON LETTUCE TOMATO AVOCADO QUINOA SALAD

makes four servings


1 cup dry quinoa, prepare according to package directions
4 ounces bacon, diced
1/2 cup cherry tomatoes, sliced in half
a handful of chopped cilantro or Italian parsley
1/4 cup diced green onion
1 avocado, diced and toss with lemon juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon avocado or olive oil
garlic salt to taste
cracked black pepper to taste
a few handfuls micro greens, baby spinach leaves or your favorite lettuce
a few ounces of feta cheese

Prepare quinoa, let it cool. Mix lemon juice, vinegar and oil with quinoa in a medium bowl. Add the bacon, tomatoes, cilantro and green onion and combine well. Season to taste with garlic salt and pepper. Add more lemon juice and vinegar if desired. Gently mix in the avocado. Plate the quinoa salad and top with mixed greens and some feta cheese before serving.


bacon recipe courtesy of: Marla Meridith, Family Fresh Cooking, July 18, 2011

2034. FRIED GREEN TOMATO BLT with CREOLE REMOULADE

2 green tomatoes, sliced about 1/2 inch thick
1 cup flour
2 eggs beaten with a little water added
2 cups Panko (Japanese) breadcrumbs
Creole remoulade (recipe below)

Season the flour and the tomato slices with salt and pepper. In a 3-step process, dredge each tomato slice in the flour, shaking of the excess, then into the egg, then the breadcrumbs. Bread all the tomato slices before you begin frying.

In a deep skillet heat about 2 inches of vegetable oil over medium-high heat. The ideal temperature for the oil is between 325-350 degrees. If you have a thermometer, use it. If not, wing it. If the oil is too cold, the tomatoes may be soggy. If it’s too hot the breadcrumbs will darken but the tomatoes will not be cooked. Fry the breaded tomatoes, turning once. You want a nice even golden brown color. Do them in batches and don’t overcrowd the pan.

Place cooked tomatoes on a cookie sheet, ideally with a rack so they can drain. Season with salt and pepper.


Creole Remoulade
1 stalk finely diced celery
1/4 cup finely diced onion
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon or whole-grain mustard
1/2 teaspoon horseradish
2 tablespoons capers, or chopped dill pickles
1 teaspoon Worcestershire sauce
2 dashes hot sauce
Juice of 1/2 lemon
Salt and pepper, to taste

Mix all ingredients well and chill.

BLT Assembly: Toast the bread of your choice (I prefer Cuban bread). For each sandwich, stack two fried green tomatoes, 4 slices of crispy bacon, and some shredded lettuce. Top with Creole remoulade.


bacon recipe courtesy of: Patrice Knezevic, Daily Loaf: Creative Loafing Tampa's Blog, 1911 North 13th Street, Suite W200, Tampa, Florida 33605, July 12, 2010

1821. SARDINE BLT with HERBS and LEMON

serves four


Parsley Chive Mayo
1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice

Sandwiches
8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted
4 crusty rolls, split and toasted in oven
about 2 cups lightly packed arugula
8 tomato slices

Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan.

Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels.

Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.


bacon recipe courtesy of: Sunset, September 2009

1612. BACON, LETTUCE and TOMATO with CROQUE MONSIEUR

serves four


For the tomato jelly
4 lb. 6½oz. plum tomatoes, peeled
dash olive oil
2 leeks, thoroughly washed, chopped
2 stalks celery, chopped
2 carrots, chopped
2 shallots, chopped
2 tablespoons tomato paste
1 bunch fresh basil, stalks only
1 garlic clove
2 bay leaves
8¾fl oz tomato juice
1-2 tablespoons caster sugar
2 teaspoons salt
5½ leaves gelatine per litre of tomato stock produced

For the bacon onion cream
1 tablespoon olive oil
2 lb. 3¼oz white onions, finely sliced
3½oz bacon
7fl oz double cream
pinch salt

For the lettuce soup
2 heads English lettuce
salt

For the garnish
2 onions, sliced into rings
3½fl oz milk
1¾oz plain flour
½ pint vegetable oil, for deep frying, plus 1 tsp extra
5¼oz bacon lardons

For the cheese mixture
1 lbs. 13¼oz cheddar, grated
7½fl oz milk
2¼oz plain flour
2¼oz fresh breadcrumbs
2 free-range eggs
2 free-range egg yolks
1 teaspoon prepared English mustard
good splash Worcestershire sauce

For the sandwich
1 loaf brioche
8 large slices prosciutto
1 black truffle, thinly sliced

For the tomato jelly, de-seed the tomatoes (reserve the tomato flesh) and place the seeds into a sieve over a bowl. Reserve the sieved juice anddiscard the seeds. Heat the oil in a pan over a medium heat, Add the vegetables and fry over a low heat for 5-6 minutes, to soften but not colour. Add the tomato paste and cook for 2-3 minutes. Add the basil stalks, garlic and bay leaves. Add the flesh from the reserved plum tomatoes and cook for 10-15 minutes. Add the tomato juice and the juice extracted from the tomato seeds. Season, to taste, with caster sugar and salt. Bring to the boil, then reduce the heat to simmer for one hour. Remove from the heat and leave to cool. Once cool, pour the tomato mixture into in a muslin cloth over a large bowl to collect the juices. Transfer the collected juice to a clean pan over a medium heat and boil to reduce the liquid volume by one third. Allow to cool then transfer to a measuring jug to establish the volume of tomato stock. Soak the gelatine leaves (number according to amount of tomato stock) in ice-cold water until softened, then squeeze out any excess water. Add the softened gelatine to the tomato stock and dissolve. Strain again into Martini glasses and place into the fridge to set.

For the bacon and onion cream, heat the olive oil in a pan over a low heat. Add the onions and bacon and fry to soften and infuse the onions with the bacon flavour. Fry for one hour over a very low heat without colouring, then remove from the heat and allow to cool. Remove the bacon from the onions. Discard the bacon or use in another recipe. Transfer the onions to a food processor. Add 100ml/3½fl oz of the double cream and blend until smooth. Whip the remaining 100ml/3½fl oz of the double cream in a bowl until soft peaks form when the whisk is removed. Add the onion and cream mixture and fold in gently.

For the lettuce soup, place the lettuce leaves into boiling water for one minute, then remove and refresh in iced water and drain. Place the lettuce leaves into a food processor, blend and pass through a fine sieve into a clean bowl. Season, to taste, with salt. Pour into shot glasses and chill in the fridge. For the garnish, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the onion rings into the milk, then into the flour to coat. Transfer to the hot oil to deep-fry in batches until just turning golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the extra teaspoon of oil in a frying pan over a medium heat and add the bacon lardons. Fry until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Keep warm.

For the cheese mixture, place the cheddar and milk into a large heavy-based pan and heat, stirring regularly, until the cheddar has melted and combined with the milk. Add the flour and breadcrumbs and cook for a further five minutes, stirring constantly. Remove from the heat and allow to cool. Transfer to a food processor and blend. Add the eggs, one at a time, and blend to combine. Repeat with the egg yolks. Add the mustard and Worcestershire sauce, blend again, then place into the fridge to cool.

For the sandwich, preheat the oven to 180C/360F/Gas 4. Cut eight very thin slices from the brioche. Spread the cheese mixture onto one side of each slice. Place two slices of prosciutto onto four of the slices of cheese mixture-covered brioche and sprinkle a few slices of fresh truffle over the top. Place a second slice of brioche on top of each to create four sandwiches. Place each sandwich into a non-stick frying pan over a medium heat and fry for 2-3 minutes, or until golden-brown on each side. Transfer the sandwiches to a baking tray and place into the oven to cook for 2-3 minutes, or until cooked through and the cheese has melted. Remove from the oven, cut off the crusts and cut into 'soldiers'.

To serve, place a glass of tomato jelly onto each plate. Add a layer of onion cream to each jelly. Garnish with the deep-fried onion rings and the cooked bacon lardons. Place a shot glass of lettuce soup alongside and arrange the sandwich 'soldiers' around.


bacon recipe courtesy of: Jason Atherton, Great British Menu, BBC Food

1590. SARDINE BLTs with PARSLEY CHIVE MAYO

serves four


PARSLEY CHIVE MAYO
1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice

SANDWICHES
8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted
4 crusty rolls, split and toasted in oven
about 2 cups lightly packed arugula
8 tomato slices

Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan. Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels. Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.


bacon recipe courtesy of: Sunset Magazine, September 2009

1533. PESTO BACON LETTUCE and TOMATO WRAPS with SMOKED TURKEY

1 brown rice tortilla wrap
3 slices of smoked turkey
dab of your favorite pesto
3 slices of cooked and crispy bacon
A handful of crisp baby lettuce greens
5 grape tomatoes, halved
sea salt and fresh ground pepper
olive oil, as needed

Heat up the grill on medium high. Lay your tortilla flat. Add the smoked turkey slices. Spread some pesto on the turkey. Add the cooked bacon strips, baby greens, tomatoes. Season with sea salt and pepper. Roll up and lightly brush with olive oil. Place gently on the grill and lower the top. After two to three minutes, open the grill and turn the roll-up on its side (to keep it rounder and less flat); lower the grill top again- gently- and heat through- maybe three minutes. Slice in half and consume with gusto- or wrap in foil for picnics. These wraps travel well in a cooler.


bacon recipe courtesy of: Karina Allrich, Karina's Kitchen, Los Angeles, California

1522. SKIRT STEAK BLT with BASIL MAYONNAISE

2 pounds skirts steak
1 loaf of country style bread, thick cut slices toasted on a sheet tray
1 head Bibb lettuce, separated leaves
3 medium vine-ripened tomatoes, thick-cut slices
8 strips of bacon, fried until crispy
2 cloves of garlic
extra-virgin olive oil
kosher salt and freshly ground black pepper
1 cup mayonnaise
1/4 cup fresh basil
3 tablespoons chopped fresh chives
1 tablespoon lemon juice

Begin by making the basil mayonnaise so the flavors have time to come together. Combine all the ingredients in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.

Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.

To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.


bacon recipe courtesy of: Tyler Florence, AOL Food

1414. BIG LOAF BLT

serves four to six


10 slices bacon, cut in half crosswise
1-lb. loaf of San Francisco-style sourdough bread, cut in half lengthwise
1/2 cup mayonnaise, more or less to taste
12 fresh basil leaves
5 ripe slicing tomatoes, cored and cut into 1/4-inch-thick slices
Kosher salt
black pepper in a mill
3 cups oak-leaf lettuce or shredded romaine lettuce

Preheat the oven to 325F. Fry the bacon until crisp and transfer onto a brown paper bag to drain. Toast the bread in the oven until it is hot all the way through and just beginning to turn golden brown on top. Set the hot bread on a work surface.

Spread the mayonnaise over the cut surfaces of the bread. Arrange the basil leaves on the bottom half of the bread and arrange the tomatoes over them. Season the tomatoes with salt and pepper. Set the bacon on top of the tomatoes, top them with the lettuce, and cover with the top half of the bread. To serve immediately, cut into crosswise sections. To serve later, wrap in aluminum foil and serve within an hour or two.


courtesy of: The BLT Cookbook by Michele Anna Jordan. New York, New York: William Morrow/HarperCollins, 2003, pp. 84-85

1410. OVER EASY BLT

yields 2 servings


4 slices of bacon
2 large eggs
salt and black pepper, to taste
1/4 cup mayonnaise
1 tablespoon chili sauce
4 slices rye bread, lightly toasted
2 slices ripe tomato
1 cup baby arugula

Cook the bacon over medium heat in a nonstick skillet until golden brown and crisp, about 5 minutes on the first side and 2 minutes on the second side. Drain on a paper towel.

Slide eggs into the skillet (with drippings) and fry until the white is set but the yolk is still soft, about 2 minutes. Carefully turn eggs over; cook 1 minute longer. Season with salt and pepper. Remove from heat.

Stir mayonnaise and chili sauce together. Spread the mixture on each slice of toast. Lay 2 slices of bacon over the mayonnaise on 2 slices of toast. Top each with a tomato slice, a fried egg, and the arugula. Cover with a second slice of toast. Cut in half and serve immediately.


courtesy of: Sheila Lukins, Parade, March 2009