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
Preheat the oven to 400°F on Convection Roast mode (or standard bake if not available).
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.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.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.Dress the lettuce:
While the focaccia toasts, lightly toss the torn butter lettuce with the champagne vinegar in a large bowl.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.