Kicked Up B.L.T.'S

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 large sandwiches
Level:
Intermediate

Ingredients
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon water
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Essence, recipe follows
  • 1 1/4 cups vegetable oil
  • 1/4 cup olive oil
  • Salt
  • 2 pounds green tomatoes, cut into 1/4-inch thick slices (about 4 medium)
  • 1/2 cup yellow cornmeal
  • 1 pound sliced bacon, cooked until crisp and drained on paper towels, drippings reserved
  • 8 large slices firm white sandwich bread or brioche
  • 1 avocado, peeled and sliced into 1/4-inch slices
  • 8 large leaves Bibb or butter lettuce, or 2 large handfuls mache, washed and spun dry
Directions
  • In the bowl of a food processor combine the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water, garlic, and Essence and process on high speed for 20 seconds. While the motor is still running, add the vegetable oil and olive oil in a slow, steady stream until the mixture is thickened. If mixture becomes too thick before all of the oil is incorporated, add a bit more water as necessary. Add salt, to taste, and set aside while you assemble the remaining ingredients for the sandwiches.

  • In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a large heavy skillet, heat 1/2 cup of the reserved bacon drippings until hot but not smoking and cook the tomatoes until golden brown on both sides, about 5 minutes. Transfer to paper towels to drain. Coat any remaining tomato slices and cook in the same manner, adding additional bacon drippings as necessary.

  • Lightly toast the bread slices. Assemble the sandwiches: spread each slice of bread with the desired amount of mayonnaise. Divide the tomatoes, bacon slices, avocado slices and lettuce leaves between 4 slices of the bread. Top with the 4 remaining slices of bread, with the mayonnaise-spread sides facing inward. Cut in half and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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