BLT with Rosemary Mayo at home
- Yield 4
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
BLT with Rosemary Mayo at home is a pork recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1/2 cup mayonnaise
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, pressed or finely minced
- freshly-ground black pepper, to taste
- 8 slices thick-cut bacon
- 8 slices sourdough, sandwich bread, or your favorite bread
- 2 large ripe tomatoes, sliced
- 4 leaves romaine, butter lettuce, or green leaf lettuce
- flaky sea salt and freshly-ground black pepper
Method
Make the rosemary mayo. Whisk together the mayonnaise, rosemary, lemon juice, Dijon, garlic and a few twists of black pepper until combined. Taste and season with more rosemary, lemon or pepper if needed.
Leave the bacon in a skillet over a medium burner until crispy, or bake it on a parchment-lined sheet pan at 400°F for 15 to 20 minutes. Move to a paper towel-lined plate to pour off.
Toast the bread until the edges turn golden and crisp.
Salt the tomatoes. Lightly sprinkle the tomato slices with flaky sea salt and black pepper. This makes a huge difference, especially with fresh summer tomatoes.
Assemble the sandwiches. Spread a generous layer of rosemary mayo on one side of each slice of toast. Layer with lettuce, bacon and tomato slices.
Plate Close the sandwiches, slice in half, and serve while it is hot while the bacon is crisp and the toast is warm.
