BLT BAR
Provided by Ree Drummond : Food Network
Categories main-dish
Time 13h40m
Yield 12 servings
Number Of Ingredients 34
Steps:
- Preheat the oven to 400 degrees F.
- Put wire racks into 2 sheet pans, then put the slices of regular bacon on top. Roast until crisp, 15 to 20 minutes. Remove and let cool.
- Pack up the lettuce, Cheddar and onions in a foil container. Pack up the two kinds of bacon in a separate foil container. Pack up the bread in a separate foil container.
- Set out containers and let everyone make their own sandwiches. Serve with the salad, mayo, pickles and ketchup.
- Put the tomato and watermelon chunks in a bowl.
- For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, then add salt and pepper to taste.
- Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.
- Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
- Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.
- Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
- Toss together the cucumber, jalapeño if using and onion, then transfer them to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
- Cover and refrigerate for at least 12 hours or up to 7 days.
GZ'S ULTIMATE BLT
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.
- Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.
- Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.
- In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.
JUICY BLT
The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.
Provided by Clare de Boer
Categories sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
- While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
- Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
- Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
- Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.
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