Focaccia BLTs with Sesame Mayo.

Photo from Riverwoods Mill

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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.