I grew up on the east coast, and like most of us Jersey folks half of our life time was spent at a diner off 17. Weekday munchies, weekend after hours hangout, Saturday hangover lunch, Sunday brunch then repeat all over again. However instead of ordering the usual Taylor ham-egg-cheese or disco fries I would always go with the no fail classic BLT.
However you can have many fails. Bread NOT toasted, lettuce that is limp and is in need of a viagra, tomato that is sliced so thinly it is borderline anorexic, questionable textured bacon….. some horrible person deciding to use miracle whip instead of mayonnaise (if that is you : jump off a bridge now please).
What I decided to do was take an American classic and give it the face lift that it needs to keep up with our progressive nation.
For this recipe I used my home made bread that you can find here (just need to begin three hours before you are ready to eat) The real show stopper is the candied bacon. Oh my gawd. This first off is ridiculously easy and brings in a little bit of heaven with each bite. Careful to make only the amount that is needed or else you will end up with a giant belly ache. It’s addicting. I decided to use kale as oppose to romaine or iceberg lettuce. Kale for the most part always carries a nice crunch and a little bit of spice which complimented the candied bacon very nicely. I used some giant heirloom tomato slices cut nice and thick and then dressed it in good ol’ fashioned mayonnaise…. because when you bring out the helmans, you bring out the best 😉
- 8 slices of bacon
- ⅓ cup brown sugar
- 4 thick cut slices of tomato (heirloom or beefsteak)
- 1 handful kale leaves
- 4 slices of white bread (I suggest thick cut or texas toast)
- Preheat oven to 375 and line a baking sheet with aluminum foil. Place a wired rack on top of lined baking sheet.
- Pour brown sugar into a bowl. Take each slice of bacon and dip into sugar covering each side generously with sugar and place on top of the wired rack. Repeat for all slices.
- Once all bacon is coated in sugar and on the wired rack, put in oven for abut 20 minutes, being sure to check bacon around 15 minutes for crispness. bacon should be crisp on edges and dripping with fatty sugar 🙂 Remove from oven and set aside.
- Turn oven onto broil and place four slices of bread in oven. Keeping a close eye on bread slices, and turning over when a nice light golden brown color is achieved.
- Remove bread from oven and add your ½ of your kale leaves, 3-4 slices of bacon, 2 slices of tomato and mayo for each sandwich.