The Ultimate BLT Sandwich

Prepare the back bacon by charring it in a pan.

Slice the lettuce and place it in the fridge.

Make the tomato chutney by slicing the tops and bottoms off the tomatoes and removing the skin from the shallot.

Crack the garlic clove and slice it, then add it to the bowl with the shallot and halved tomatoes.

Place the tomatoes on a tray, cover with another tray, and slice through to chop them quickly.

Season the chopped tomatoes with chili flakes, onion seed, fennel seed, sugar, and white wine vinegar.

Stir the mixture and heat a pan to cook the tomatoes, allowing them to caramelize slightly without losing their freshness.

Once the tomatoes have a jammy consistency, remove them from the heat and let them cool with a cartouche on top in the fridge.

Make the mayonnaise by whisking together egg yolks, Dijon mustard, black pepper, and vinegar, then slowly add oil to emulsify.

Add lemon zest, juice, and salt to the mayonnaise and mix well before placing it in the fridge.

Cook the bacon in a heavy-bottomed pan with oil until charred and smoky, then deglaze with whiskey to create a glaze.

Toast the bread in the bacon fat until golden brown.

Assemble the sandwich by spreading mayonnaise on the toasted bread, adding the tomato chutney, layering the glazed bacon, and topping with shredded lettuce.

Finish with more mayonnaise on the top slice of bread and cut the sandwich with a serrated knife.

Equipment Needed

Spice Level:

Dietary