Monday, May 21, 2012

Slow Roasted BLT Sandwiches with Fried Bread & Basil Mayo

I love a great, classic BLT sandwich. Especially when they are made with high-quality ingredients. But, this BLT recipe takes it to a'whole'nother level. I found the recipe from the amazing food blog, Not Without Salt. She has great recipes, and this is definitely one of my favorites. Instead of using fresh tomatoes, she slow-roasts the tomatoes and practically turn them into vegetable candy. It really intensifies the flavor. It's amazing. She also made a simple basil mayo that I kinda kicked up a bit with a few extra ingredients. I layered my sandwich with crispy thick cut bacon and fresh Bibb lettuce, and it was the perfect combination. And, as always, I fried the bread slices in the leftover bacon fact because it makes every sandwich that much better, trust me. So, go on make these BLT's... they truly are delicious!! Enjoy :)
Slow Roasted BLT Sandwiches with Fried Bread & Basil Mayo
Mmmm, slow roasted tomatoes...
Sliced & Ready to Eat!!

For the Slow Roasted Tomatoes:
Barely Ripe Roma Tomatoes, Sliced ¼inch Thick
Olive Oil
Fresh Rosemary Sprigs
Salt & Pepper, To Taste

For the Basil Mayo:
½C Mayo
¼C Fresh Basil, Chopped
1 Small Clove of Garlic, Minced
1t Lemon Zest
Pinch of Sugar
Salt & Pepper, To Taste

For the BLT’s:
Prepared Slow Roasted Tomatoes
Prepared Basil Mayo
Bibb Lettuce Leaves
Thick Cut Applewood Smoked Bacon, Cooked until Crispy (save the bacon fat)
Country Bread, Cut into Slices & Fried in Bacon Fat until Golden Brown

1. For the Slow Roasted Tomatoes: Preheat the oven to 225 degrees and lay the slices of tomato onto a baking sheet lined with parchment paper with the fresh rosemary. Drizzle with olive oil and sprinkle lightly with salt & pepper. Bake for 4 hours until shriveled around the edge, but still maintaining their juice. If you have leftover tomatoes, simply cover the leftovers with olive oil and place into the refrigerator.
2. For the Basil Mayo: Mix together all of the ingredients until combined. Set it aside until ready to use.
3. For the BLT’s: Cook the bacon in a sauté pan until very crispy. Remove the bacon, saving the bacon fat. Fry the slices of bread in the leftover fat over medium heat until the bread slices are golden brown and crunchy, about 2-3 minutes per side. Assemble the sandwiches by spreading the basil mayo on each slice of bread, and then layer on the slow roasted tomatoes, crispy bacon, and Bibb lettuce. Enjoy. 

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