Recipe courtesy of Carlos Anthony
Recipe courtesy of Carlos Anthony
Watch how to make this recipe.
Sweet and Spicy Bacon, Lettuce and Tomato Sandwiches with Homemade Bacon Mayo (Baconnaise)
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- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 358
- Total Fat
- 31 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 39 mg
- Sodium
- 367 mg
The one staple ingredient in nearly every home in America is bacon. I love using bacon – it's great for breakfast, lunch and even dessert. It is easily one of my favorite ingredients. As such a bacon enthusiast I have tons of great bacon recipes, but my absolute favorite is my sweet and spicy bacon. With a few simple ingredients you can turn your average BLT into a gourmet experience. Let’s be honest, bacon is amazing; the only real issue is what to do with all that extra fat. The answer? Transform your discard into a delicious bacon mayo.
- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 358
- Total Fat
- 31 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 39 mg
- Sodium
- 367 mg
Ingredients
Sweet and Spicy Bacon:
Bacon Mayo:
Sandwiches:
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Directions
- For the sweet and spicy bacon: Preheat the oven to 350 degrees F.
- Mix together the brown sugar, paprika, chili powder and cayenne in a small bowl.
- Lay the strips of bacon on a lined baking sheet. Bake until partially cooked but not browned, 12 to 15 minutes. Evenly sprinkle the bacon with the sugar and spice mixture, then continue to cook until the bacon is crispy and the sugar has caramelized, 8 to 10 minutes more.
- Transfer the bacon to a cooling rack and reserve the bacon fat for the bacon mayo (you will need 1 cup). Sprinkle the bacon with the lime zest.
- For the bacon mayo: Lay a damp kitchen towel on a work surface and place a medium bowl on top. Add the egg yolks to the bowl and whisk together. Slowly drizzle in half of the olive oil, whisking. Slowly drizzle in some of the bacon fat, whisking. Continue to alternate adding the oil and bacon fat while continually whisking until you reach the desired thickness. The sauce will become thicker the more fat you add; you may not need all the oil and fat. Season the mayo with salt and a squeeze of lemon. (You can use a blender or food processor to make this easier, but a whisk is more fun.) You should have about 1 1/2 cups mayo (see Cook’s Note).
- For the sandwiches: Gently coat 8 slices of bread for 4 sandwiches with olive oil. Toast in a sauté pan over medium heat until golden brown. Generously spread bacon mayo over the toasted bread. Season a few leaves of lettuce with lemon juice, salt and pepper. Layer the lettuce and tomato slices into each sandwich, add 4 slices sweet and spicy bacon to each and top each with toasted bread. Slice down the center and enjoy!!!
Cook’s Note
Save the fat from cooking several pounds of bacon to equal 1 cup; a pound of bacon will give you from 1/3 to 1/4 cup of fat. Leftover bacon mayo can be refrigerated for up to 4 days.
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