Double Bacon LTs

Although this sandwich can be eaten at any time of day, it has proven extremely helpful for when I'm out on a hangry-induced farewell tour of mass destruction. It really checks all the boxes. I'm also very happy to admit I tested this recipe a few too many times, and it's still awesome.

I easily could have dubbed this the "Tacklebox BLT:' I was first introduced to BLTs during the early Wisconsin mornings when Grandpa would get us ready to go fishing. We would have a feast of pancakes and BLTs before hopping into the old speedboat my grandpa captained around the lake. Have you ever had the "meat sweats" before? Because this sandwich is inspired by that feeling. Enjoy! 

Makes: 4 sandwiches
Prep Time: 10 minutes
Total Time: 35 minutes

INGREDIENTS

• ½ cup mayonnaise 
• 3 tablespoons Dijon mustard
• 2 tablespoons sliced jarred sweet and spicy peppers (about 2 peppers if you like spice), plus 1 tablespoon brine
• 1 pound (450g) good-quality bacon
• ½ tablespoon brown sugar (optional)
• 4 eggs (optional) 
• Sliced whole grain bread or something sturdy and thick. like Texas toast or a thick baguette
• 3-4 tablespoons unsalted butter
• 2 Roma tomatoes cut into slices (about 4-6 slices)
• Salt and freshly ground black pepper
• 1 head of iceberg lettuce, whole leaves removed (if you·re here for the crunch), or arugula (if you're feeling fancy)
• ½ red onion thinly sliced or ¼ cup pickled onions
• Pickle slices for the sandwiches or spears for serving
• 3 slices provolone or muenster
• SPECIAL EQUIPMENT: Baking rack

METHOD

1. Preheat the oven to 350°F (180°C).

2. In a small bowl, combine the mayo, Dijon, sweet and spicy peppers, and pepper brine. Set aside, or pop it in the fridge until you're ready to assemble the sandwiches. 

3. Arrange the bacon in a single layer on a rimmed baking sheet fitted with a baking rack, and bake for 15 to 20 minutes. Halfway through cook time, sprinkle some brown sugar, if using, over the bacon. You'll smell it when it's done. (This is also where snack bacon comes in handy. See Tips.) Remove from the oven, and transfer the bacon to a paper towel-lined plate. 

4. Meanwhile, fry the eggs, if using, to your desired doneness.

5. Toast the bread using your preferred method (skillet or toaster). Then lightly butter the toast. 

6.  For assembly, you can stack this bad boy however you'd like. What I believe works best is one piece of toast, a hearty smear of the mayo, a layer of bacon (about 2 to 3 slices), a layer of tomato slices, and a little salt and pepper. Continue with the lettuce, red onion, pickle slices, the fried egg, if using, and then a slice of provolone. If the egg is still hot, it should perfectly melt the cheese. Smear the last piece of toast with more mayo, top the sandwich, and serve immediately. Enjoy!

TIPS:

What is snack bacon, you ask? Snack bacon is the extra bacon you put in the oven along with the amount you planned on making so that when people get snoopy in the kitchen and aren't helping you cook, they can munch on the extra snack instead of stealing what you need to cook with. A pet peeve of mine is when people eat all the bacon and then there's not enough left for the intended purpose!

In this recipe, I like to jazz up some store-bought mayo by adding jarred peppers and a little brine, but you could just as easily swap in chopped pickles, a dash of vinegar, some minced garlic, and fresh herbs tor an instant aioli. Or try a dash of hot sauce. A squeeze of fresh citrus works wonders with any of those flavor additions.

When you're finished with your jar of pickled peppers, don't you dare waste that delicious brine! Add some sliced onion to the jar, and whatever else you feel like pickling, and pop in the fridge to marinate overnight. You'll have delicious, low-effort pickles with tons of flavor.