Pimped Up BLT
Soz supermarkets, your sandwich deals just aren’t cutting it anymore. We deserve better. We deserve sandwiches that you struggle to get your mouth around. Where the fillings are dropping all over your lap, covering your face and you look like an absolute mess by the end. That’s the sandwich we all need. This is my take on the iconic BLT.
Honey sriracha bacon, silky confit tomatoes, crispy iceberg and fresh mayo sandwiched between a warm crusty loaf. Who wants a bite?
If you wanna take it to the next level, sandwich all that BLT goodness between my confit garlic focaccia.
Which sandwich should I take on next?
If you follow me on Instagram, you may have seen my ‘Pimp My Sandwich’ series, which saw me take on classics such as the Tuna & Cucumber Sarnie, Cheese & Onion Sandwich and obviously the BLT. I need to know, what to attempt next. The chicken & sweetcorn? Egg & cress? Give me your suggestions!
Ingredients
For the Bacon
- 300g slab of back bacon
- 4 tbsps maple syrup
- 2-4 tbsps sriracha sauce
For the Tomato Confit
- 250g butter
- 800g baby plum or cherry tomatoes
- 2 sprigs of Rosemary
- 3 cloves of garlic, skin on
- 1-2 tbsp brown sugar
- Pinch of salt
The Other Bits
- Bread for your sandwich (baguette, bloomer or whatever you fancy)
- Splodge of mayo
- Iceberg lettuce
Method
- For the bacon, preheat the oven to 180°C/350°F/Gas Mark 4.
- Put the bacon slab in a deep oven tray.
- Mix the sauces and rub all over the bacon and place in the oven for 40 minutes.
- Then baste the bacon with the tray juices and return to the oven for a further hour, basting every 15 minutes. Until it’s a glistening, ruby beauty.
- Remove from the oven and when it’s cool enough to handle slice thinly.
- Fry the slices in a pan until the fat it’s a bit crisp.
- Now for the tomato confit, melt the butter in a sauce pan and skim any froth off the top.
- Add the sugar and leave to melt on a low-medium heat.
- Once melted add the rest of the ingredients and leave on low for 40-60 minutes until the tomatoes are soft but still holding there shape.
- When ready to use, drain some off and slightly smash to make a buttery, sweet, tasty tomato smush.
- With the rest of the toms you can leave them to cool and set in the butter. They will keep in an air tight container in the fridge for a week or two. To use them just gently warm them and you are good to go.
- To make the sandwich cut your bread and toast off with some of the tomato butter. Spread some mayonnaise on both slices. Add the confit tomato smush, some slices of bacon and fresh out of the fridge iceberg lettuce leaves. Then let you tastebuds have the time of their lives!