Focaccia BLTs with Sesame Mayo.

Photo from Riverwoods Mill


Focaccia BLT with Sesame Mayo

Serves: 6 sandwiches (about 12 halves)

Ingredients

  • 1 loaf focaccia (here’s a great recipe)

  • 4 medium heirloom tomatoes, sliced

  • 1 head butter lettuce, large leaves torn

  • 1 lb bacon

  • 2 tbsp champagne vinegar (we love Brightland)

  • 1 cup Kewpie mayo (Japanese-style mayonnaise)

  • 2 tsp sesame oil

  • 1 ½ tsp soy sauce

  • 1 small garlic clove, grated

  • Maldon salt or other flaky sea salt, for finishing

Instructions

  1. Preheat the oven to 400°F on Convection Roast mode (or standard bake if not available).

  2. Cook the bacon:
    Lay out as many strips of bacon as will fit on a sheet pan. Bake for 8–10 minutes, or until the bacon reaches your desired crispness. Once done, transfer bacon to a paper towel-lined plate to drain excess grease. Leave the oven on.

  3. Make the sesame mayo:
    While the bacon is cooking, mix together the Kewpie mayo, sesame oil, soy sauce, and grated garlic in a small bowl until smooth and well combined.

  4. Toast the focaccia:
    Slice the focaccia into sandwich-sized portions, then slice each piece horizontally to create a top and bottom. Place the pieces cut side up directly on the oven rack or a baking sheet. Toast for 5–7 minutes, or until the edges are golden and crispy.

  5. Dress the lettuce:
    While the focaccia toasts, lightly toss the torn butter lettuce with the champagne vinegar in a large bowl.

  6. Assemble the sandwiches:
    Spread sesame mayo on the cut sides of the toasted focaccia. Layer on the dressed butter lettuce, sliced tomatoes (sprinkle tomatoes with Maldon salt), and 3 slices of bacon per sandwich. Top with the other half of the focaccia, press gently, and slice in half.

Next
Next

BA’s Shocking Easy No-Knead Focaccia.