Tuesday, March 25 2014, 11:18 AM MDT
Gourmet BLT Sandwich
As Aired on June 25, 2013
Recipe Courtesy Chef Bryan Woolley
8 slices sourdough herbed bread
16 slices hickory smoked bacon
4 large garden rip tomatoes
1 head iceberg lettuce
4 slices Swiss cheese
Fresh pesto (about ¼ cup)
Mayonnaise (about ¼ cup)
Salt and pepper to taste
1.) Pan cook bacon until crispy.
2.) Transfer bacon to a paper towel lined plate to help absorb excess grease.
3.) Divide the pesto between 4 slices of bread. Divide the mayonnaise between the remaining 4 slices of bread.
4.) Divide the bacon and tomatoes between 4 slices of bread.
5.) Add one slice of Swiss cheese to the remaining 4 slices of bread.
6.) Combine the cheese prepared slices of bread with the tomato and bacon prepared slices of bread creating 4 sandwiches.
7.) Butter the outside of the bread slices and pan sear to help melt the cheeses and crisp up the bread.
8.) Remove from pan and add desired amount of iceberg lettuce to sandwich.
9.) Salt and pepper. Enjoy!
4 cups of freshly cleaned basil (leaves only)
½ cup olives
½ cup toasted pine nuts
1/3 cup extra virgin olive oil (more or less)
Freshly cracked pepper to taste
1.) Combine all ingredients into the bowl of a food processor and pulse until well combine.
2.) Adjust extra virgin olive oil as needed.
For Tomato Pesto add ½ cup tomato sauce.
1 egg yolk
2 tsp dijon mustard
2 tsp fresh lemon juice
1/3 cup extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
1.) Combine everything into a bowl and whisk together. Refrigerate until ready to use.
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