- Level: Easy
- Total: 13 hr 40 min (includes pickling time)
- Active: 1 hr
- Yield: 12 servings
- Level: Easy
- Total: 13 hr 40 min (includes pickling time)
- Active: 1 hr
- Yield: 12 servings
Ingredients
Serving Suggestions:
Heirloom Tomato and Watermelon Salad:
Honey Vinaigrette:
Garnish:
Homemade Mayo:
Quick Pickles:
Directions
Special equipment:
a wide-mouth quart size Mason jar- Preheat the oven to 400 degrees F.
- Put wire racks into 2 sheet pans, then put the slices of regular bacon on top. Roast until crisp, 15 to 20 minutes. Remove and let cool.
- Pack up the lettuce, Cheddar and onions in a foil container. Pack up the two kinds of bacon in a separate foil container. Pack up the bread in a separate foil container.
- Set out containers and let everyone make their own sandwiches. Serve with the salad, mayo, pickles and ketchup.
Garnish:
- Put the tomato and watermelon chunks in a bowl.
- For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, then add salt and pepper to taste.
- Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.
Homemade Mayo:
- Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
- Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.
Quick Pickles:
- Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
- Toss together the cucumber, jalapeño if using and onion, then transfer them to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
- Cover and refrigerate for at least 12 hours or up to 7 days.
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