Fried Blts

15 ingredients
7 steps

Ingredients

  • For the mayo:
  • 1/4 cup organic mayonnaise
  • 1 tablespoon freshly-squeezed lemon juice (from half a lemon)
  • 1 teaspoon smoked paprika
  • 1/2 small garlic clove, minced, preferably with a microplane
  • 1/2 teaspoon salt
  • For the sandwich:
  • 12 slices thick cut smoked bacon (about 1 lb)
  • 4 large, thick slices of chewy country bread such as sourdough or ciabatta
  • A few handfuls of baby arugula
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Half lemon
  • Smoked Maldon salt
  • Fresh ground pepper

Directions

  1. 1
    Stir the mayo ingredients together in a small bowl. Set aside.
  2. 2
    In another bowl, toss the halved tomatoes in a bowl with the olive oil and a squeeze of lemon from the remaining lemon half.
  3. 3
    Preheat a large grill pan to medium heat (or cook bacon as you normally would in a pan or in the oven, making sure to reserve the bacon grease).
  4. 4
    When pan is hot, cook the bacon until crispy, turning frequently, about 6 minutes. When bacon is done, remove to plate lined with paper towels.
  5. 5
    Place bread in grill pan (or collect the bacon grease from wherever you've cooked your bacon and place in a pan on medium heat) and fry the bread gently in the bacon grease for a minute or two on each side. The bread should turn a beautiful golden color.
  6. 6
    When bread is done, remove to a plate, smear each slice with some of the smoked paprika mayo.
  7. 7
    Top with bacon, layer on a handful of arugula, some of the cherry tomatoes, and season the whole thing to taste with the smoked salt and pepper.

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