BLTs remind me of summers visiting my Grandparents in the Midwest. My Grandpa loved the tomatoes he grew in his backyard; I thought they were okay – better than the ones I was used to from the supermarket – but I was not a tomato person and usually turned them down. I did not understand how he could eat a plate of sliced tomatoes, sprinkled only with salt, with his dinner every night.
The abundance of summer tomatoes also meant BLTs for lunch several times a week. Now THAT was an acceptable way to eat tomatoes because while I haven’t always loved tomatoes, I’ve always loved bacon.
Fast forward a few decades and I can’t believe I didn’t enjoy those vine-ripened, deep-red tomatoes while I could. It is so hard to find that elusive perfect tomato, but a good heirloom comes close. I think my grandparents would have loved this New American BLT as much as I do. ~Liz
NEW AMERICAN BLT WITH DUCK BACON
Created by Chef Matthew Nolot for Maple Leaf Farms
Makes 1 large sandwich
INGREDIENTS
- 4 slices heirloom tomato
- 3-4 rings red onion, thinly sliced
- 1 teaspoon olive oil
- 1/4 teaspoon rice vinegar
- 1/4 teaspoon fresh parsley, chopped
- 3 slices Maple Leaf Farms Duck Bacon
- 1 tablespoon brown sugar
- 2 tablespoons bourbon
- 2 thick slices Mollie’s Rustic Bread, toasted
- 1 tablespoon mayonnaise
- 3-4 leaves bibb lettuce
- 1 teaspoon unsalted butter
- 1 large egg
- Pinch sea salt
- Pinch black pepper
DIRECTIONS
1. In a small mixing bowl, gently toss the heirloom tomato slices and red onion rings with the olive oil, rice vinegar and chopped parsley.
2. Season tomatoes generously with sea salt and black pepper, and set aside.
3. In a skillet, cook the duck bacon over medium heat, turning until crisp. Transfer to plate and return skillet with any grease to the stove.
4. Add the brown sugar and bourbon to the skillet and cook over low heat until the mixture starts to thicken.
5. Add the cooked duck bacon to the syrup and continue to cook for 30 seconds until thoroughly coated.
6. Place duck bacon on a plate and set aside.
7. Spread the mayonnaise on one piece of toast, then top with the duck bacon, tomato salad and bibb lettuce.
8. In a small, non-stick skillet, melt the butter and add the egg.
9. Fry the egg over medium-high heat, turning once, until it starts to crisp around the edges; the yolk should still be runny.
10. Slide the egg on top of the lettuce, sprinkle egg with sea salt and black pepper, close sandwich and enjoy immediately.
