Food & Drink

Entertaining Recipes: Not Your Mummy’s BLT


Makes 4 sandwiches

  • 8 slices Farm to Market
  • Sourdough Bread, toasted
  • 1 cup Smoked Tomato Aioli
  • (recipe follows)
  • 1/2 head butter lettuce
  • 16 slices heirloom tomatoes
  • Spiced Bacon

Spiced Bacon Ingredients

  • 16 slices thick cut bacon
  • 1/4 cup Dijon mustard
  • 1/2 cup brown sugar

To make bacon:

Lay out the bacon on a piece of parchment paper on a sheet pan. Spread a thin layer of Dijon mustard on each piece of bacon and then sprinkle each piece with brown sugar. Bake in a 325ºF degree oven for 15-20 minutes or until caramelized and bacon is cooked. Remove from the pan when the pieces are still warm and cut in half. Arrange in sets of 8 half slices.

Smoked Tomato Aioli Ingredients

  • 4 Roma tomatoes
  • 1 1/2 cups good-quality mayonnaise
  • Salt to taste

To make aioli:

Slice the tomatoes in half and season with salt. Preheat a charcoal grill and when the coals are hot, move them to one side of the grill and add alder or hickory wood. Place the tomatoes cut side up on the opposite side of the coals, cover and smoke for 35 minutes or until tender and smoky. Peel the skins, remove the seeds and puree the flesh. Fold into the mayonnaise and season to taste. Note: This will keep refrigerated for up to two weeks.

To assemble the sandwiches:

Spread mayonnaise on four slices of the toasted bread and then top with bacon, lettuce and slices heirloom tomato. Top each with the remaining slices of toasted bread.

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