A perfect bacon, lettuce and tomato sandwich
“Is it possible to improve upon this classic sandwich? I think so.”
For the sandwich
- 2 tbsp bacon mayonnaise
- 2 slices of your favourite bread
- 1 lettuce leaf
- 2 or 3 slices ripe, juicy tomato
- freshly ground black pepper
- 3 or 4 slices cooked bacon
For the bacon mayonnaise
- 1 egg yolk
- 3/4 tsp Dijon mustard
- 1 tsp freshly squeezed lemon juice
- sea salt and freshly ground black pepper
- 1/2 cup (125ml) liquid bacon fat
Is it possible to improve upon this classic sandwich? I think so, by adding another layer of flavour with my bacon mayonnaise. It's not mayonnaise with crumbled bacon, but mayonnaise made with bacon fat. The recipe makes only a small amount, about enough for four sandwiches. It's best to use it all up at once because any leftover mayonnaise must be refrigerated, and the bacon fat will turn it solid. This mayonnaise is good in any sandwich, especially those made with eggs, grilled vegetables, cooked shrimp or lobster. It is also good stirred into a warm potato salad, and I'm sure you can find other uses as well. You can use the fat from cooking the bacon for your sandwich, but since you can never be sure just how much fat your bacon will render, it's a good idea to have some extra bacon fat on hand. In a pinch you could add a tablespoon or two of lard, but no more, or you'll lose that special bacon flavour.
Method
For the sandwich
Spread 1 tablespoon of mayonnaise on each slice of bread. Arrange the lettuce and tomato slices on 1 slice of bread and season well with pepper.
Top the tomato with the bacon slices and then the second slice of bread. Press together gently and serve.
For the bacon mayonnaise
Combine the egg yolk, mustard and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.
Have the bacon fat liquid but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.
Makes about 1/2 cup (125ml)
