The definitive sandwich of summer has to be the BLT. Fresh, ripe tomatoes and crisp lettuce are carefully layered along with thick, crisp slices of bacon between perfectly toasted pieces of sturdy bread which have been slathered with mayo. That long sentence is one mouthful of deliciousness! Here at Jungle Jim's International Market we enjoy kicking up the excitement when it comes to food and the classic BLT is no exception. If you haven't tried the Applewood Smoked Bacon in our meat department, you are missing out on a spectacular olfactory and gustatory experience. It is, quite simply, the royalty of bacon. Baking bacon until perfectly crisp is an easy and less messy method for preparing bacon. Follow along!
The smell of this bacon baking is so tantalizing, it's like the Pied Piper of Pork - people stopped in the Cooking School just to inhale and hope to be asked to sample a piece!
Slice up several ripe tomatoes and clean some crisp lettuce. Any lettuce will do - we used romaine lettuce, but consider butter lettuce or even peppery arugula. The bakery at Jungle Jim's International Market offers a variety of sturdy breads that will work well for constructing a BLT. Today's sandwich features the whole wheat loaf with sunflower seeds. It toasts beautifully. Any of the sourdough breads, however, will make a great BLT.
We couldn't just settle for plain mayo, so we added a wallop of flavor with Sriracha mayonnaise. It is super simple to whip up - barely a recipe, but we're giving you the instructions.
Oven-Baked Bacon for 2 BLTs
8 slices of Applewood Smoked Bacon
half-sheet baking pan
parchment paper or aluminum foil
Preheat the oven to 400 degrees. Line the half-sheet pan with parchment paper or foil. Place the strips of bacon on the pan and slide into the oven. Bake for 25 - 30 minutes or until browned and crisp. Remove from the sheet pan and place on paper towels to absorb grease. Eat and enjoy!
1/4 cup good quality mayonnaise
1 tablespoon Sriracha
Combine until well blended. Slather on your sandwich
Variations - add chipotles in adobo or wasabi paste to the mayo