Our Little Book Company / Pause for Pork: Bac’o’aze Sandwich

08.07.2012

When I was a kid, as long as there were bac-Os in my dish, I would eat just about anything. There was something about the distinct, salty taste that magically made all my vegetables disappear. I am now a bit classier, but will never turn down a little extra bacon flavor. This delicious creation from Our Little Book Company’s About that Bacon gives a modern twist on mayonnaise and the classic BLT. That little extra something makes all the difference.

Bac’o’aze Sandwich

For Bacon Mayonnaise:

2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
¾ teaspoon salt
Freshly ground white pepper, to taste
¼ cup rendered lard or clarified bacon drippings, melted
½ cup canola, vegetable, or peanut oil

Combine the egg yolk, mustard, lemon juice and salt and pepper in the bowl of a food processor, blender, or stand mixer. Combine lard and oil in a liquid measuring cup. With the machine running, gradually add the oil mixture slowly, drop by drop, to the egg mixture until it starts to emulsify. Once it starts to emulsify, you can add the oil in a steady stream without breaking the mayonnaise.

Serves 4

8 thick slices of artisan multi-grain bread, toasted
4 tablespoons Bacon Mayonnaise
2 cups arugula, lightly packed
1 avocado, pitted, skinned, and sliced
2 heirloom tomatoes, sliced
12 slices hickory smoked bacon, fried until crispy

Spread one side of each slice of toast with 1-2 teaspoons of the Bacon Mayonnaise. Evenly divide arugula, avocado, and tomato slices among 4 slices of toast, stacking one on top of the other. Top each stack with 3 slices of cooked bacon. Cover with remaining slices of toast and serve.

About the author: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist


Posted By: EJ
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