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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