Farmstand Apricot BLT
Thick slices of apricot glazed bacon topped with shredded romaine lettuce, two slices of seasoned heirloom tomatoes and lemon and black pepper aioli on butter-toasted country sourdough.
Ingredients
- Lemon black pepper aioli:
- 1/2 cup mayonnaise
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1/2 tsp. black pepper
- Apricot bacon:
- 1 lb. bacon
- 1/2 cup Smucker’s® Apricot Preserves
- Sandwich:
- 1 tbsp. butter
- 2 tbsp. mayonnaise
- 2 slices sourdough bread
- 2 tbsp. Smucker’s Apricot Preserves
- 2 tbsp. aioli
- 1 1/2 cup shredded romaine lettuce
- 2 heirloom tomato slices, salted
- 5 slices glazed bacon
Directions
Step 1: Mix together ingredients for aioli and refrigerate.
Step 2: Add bacon to a parchment-lined sheet tray. Spoon the apricot preserves over the bacon and evenly spread across the surface to cover.
Step 3: Bake at 350°F for a total of 18-20 minutes, flipping halfway through.
Step 4: When bacon is brown, remove from the oven and transfer to a wire rack; allow to cool.
Step 5: Spread mayo on one side of each slice of bread. Toast, mayo side down, until golden brown.
Step 6: Spread aioli and preserves on toast. Add half of the lettuce to one of the slices. Add tomato slices and bacon.
Step 7: Add the remaining lettuce over the bacon and place the other slice of toast on top.
Step 8: Slice in half and serve.
