This tea sandwich takes advantage of the spiciness of peppered bacon, the tenderness of lamb's lettuce (mache), and the concentrated flavor of sun-dried tomatoes to update the classic BLT Sun-dried tomatoes are available packed in olive oil or packaged dried in cellophane bags Those packed in olive oil do not need rehydrating.
Recipe courtesy of Martha Stewart
Total:
50 min
Active:
20 min
Yield:
2 dozen
Level:
Easy

Ingredients

Homemade Mayonnaise:

Directions

Heat the oven to 375 degrees F with the rack in the center. Arrange the bacon strips in a single layer without touching on 2 baking sheets and bake, 1 at a time, in the oven for 10 minutes. Drain and let cool on paper towels. Crumble the bacon into small pieces, about 1/2 inch each. Set aside.

Meanwhile, heat 3 cups water in a small saucepan until almost boiling. Place the sun-dried tomatoes in a medium bowl and cover with the very hot water. Allow the tomatoes to soak until they are soft, about 20 minutes. Drain, pat dry, and finely chop. Combine the tomatoes and the mayonnaise. Season generously with salt and pepper.

Spread each bread slice with the mayonnaise mixture. Generously sprinkle half of the bread slices with the bacon, sprinkle with pepper, and top with lettuce andthe remaining bread. Trim the crusts. Slice each in half and serve.

Homemade Mayonnaise:

Combine the oils in a large glass measuring cup. In the bowl of a food processor, add the eggs, mustard, and 3/4 teaspoon of salt. Process until the mixture is foamy and pale, about 1 1/2 minutes. With the machine running, add the oil, drop by drop, until the mixture starts to thicken (about 1/2 cup of oil total)/ do not stop the machine at this point or the mayonnaise may not come together.

Add the remaining oil in a slow, steady stream. When all of the oil has been incorporated, slowly add the lemon juice. Taste and adjust the mayonnaise for seasoning. Fresh mayonnaise can be kept, refrigerated, in an airtight container for up to 5 days.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Yield: 2 1/2 cups

Use light olive oil to make the mayonnaise for delicately flavored foods such as tea sandwiches Use richly flavored extra-virgin olive oil for a more assertive version. .

Categories:

IDEAS YOU'LL LOVE

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Chicken Salad Sandwiches

Recipe courtesy of Ina Garten

Fresh Tuna Salad Sandwich

Recipe courtesy of Rick Moonen

Pimento Cheese Sandwiches

Recipe courtesy of Martha H Foose

Ranch Chicken Sandwiches

Recipe courtesy of Ree Drummond

Homemade Roast Beef Sandwich Au Jus

Recipe courtesy of Jeff Mauro

BPT (Bacon, Pimiento and Tomato Sandwich)

Recipe courtesy of Trisha Yearwood

Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking