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A Tomato Sandwich Worthy of a Little Bacon
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A Tomato Sandwich Worthy of a Little Bacon by inpatskitchen
WHO: inpatskitchen is a retired teacher, paralegal and seafood retailer.
WHAT: A tomato, avocado, and bacon sandwich that defies all expectations -- in a good way.
HOW: Avocado, crumbled bacon, and rendered bacon fat (!) make an aioli never to be forgotten. Then it's just a matter of slathering it on toast and adding tomatoes.
WHY WE LOVE IT: As inpatskitchen says, the aioli is so good that "even when the tomatoes are not quite at their peak," you'll be craving this sandwich. Just imagine what it'll be like come August.
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Avocado, egg, lemon, garlic, tomato, bacon, oil, and the bread that will transport this all-star lineup to your mouth.
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You can crumble the bacon -- cooked crisp, as inpatskitchen tells us to -- with your hands, but we opted for a rough chop with a knife.
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In it goes to the food processor. This isn't the BLT you're used to.
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A clove of garlic, an egg, and lemon juice join the bacon.
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Here's how we like to pit avocados: holding the half in your hand, firmly (and carefully!) karate chop your knife in to the pit.
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A quick twist of the wrist, and the pit is out!
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A large spoon is the easiest way to get the flesh of an avocado out in one piece. Just slide it under the skin, all the way around.
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Good things are happening in this food processor.
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Between the egg and the fat from the avocado, you won't have to worry about this aioli breaking!
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Slowly add oil into the food processor shoot to emulsify into the sauce.
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Now, are you ready? Grab your cast iron pan, and do the same thing with the rendered bacon fat. This aioli isn't kidding around.
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Grab a spoon and dig in, we're done. (Kidding.)
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We love that inpatskitchen calls for "the best tomatoes you can find." Heirlooms or beefsteaks, just be sure they fit on your chosen slices of bread!
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We take it seriously when the instructions tell us to "slather" -- especially when Amanda gets to use her beloved sandwich spreader.
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Then it's just a matter of adding tomato slices...
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plus a quick twist of salt and pepper.
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Summer's here -- dig in.
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An aioli for the ages.
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