The Better BLT Sandwich

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The Better BLT Sandwich

Makes 4 Servings

Glazed Berkshire Bacon with kale, creamy artisan cheese and a sundried tomato/caper relish…this sandwich holds to the classic BLT balance of rich bacon offset with veggies while taking it to the next level.


INGREDIENTS
  • ½ cup Sundried Tomatoes (either completely dried & rehydrated in hot water, or oil-packed)
  • 1 tsp Worcestershire Sauce
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Brined Capers, drained & chopped
  • 1 Bunch Kale Leaves
  • 1 squeeze Lemon Juice
  • 4 Brioche Buns
  • 12 slices Mt. Townsend Seastack Cheese
  • Butter

DIRECTIONS

1

Mince the sun dried tomatoes and mix them with the Worcestershire sauce, extra virgin olive oil & capers.
2

Tear the center ribs off the kale and cut it chiffonade.
3

Mix the kale and lemon juice into the sun dried tomato mixture.
4

Toast the brioche bun in butter. Cut the bacon strips in half.
5

Top each bun with six bacon strip halves, three slices of cheese, and some of the kale mixture.
6

Serve.

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