Ingredients:
1 pound high quality bacon, such as Niman's Ranch Organic
5 heirloom tomatoes, fully ripened, sliced crosswise , seeds removed
12 ounces Romaine lettuce
14 slices whole wheat bread
1/2 cup mayonnaise
2 tsp. olive oil
3 garlic cloves, pressed
2 tsp. naga jolokia (ghost pepper) powder*
To Make:
Begin by heating a large skillet on medium. When warm, add bacon strips and spread evenly, and cook until somewhat crispy, about ten minutes. While the bacon is sizzling, slice the tomatoes, and wash and trim the lettuce. When bacon is done, remove from heat using a slotted spoon, and place on a plate lined with paper towels, to sop up extra grease. While bacon cools, whip up the aoli by thoroughly combining the mayo, olive oil, garlic, and ghost pepper powder with a spatula. Spread the aoil liberally on the bread slices, then add the bacon, lettuce, and tomatoes, and enjoy the best BLT you will ever eat!
* I recommend a minimum of two tsp. of ghost pepper powder, but feel free to add more (or less) depending on individual chili tolerance:)
Comments
Post a Comment