B.L.T 2.0 &

SWEET POTATO FRIES

This month’s recipe is a rendition of a classic sandwich we all know and love.

The synergy of rich and smoky bacon paired with the freshness of lettuce and tomato and a creamy condiment to tie it all together on toasted buttery bread really makes for a harmonious bite.

This BLT has a garlicky roasted bell pepper mayonnaise to pairs well the smokiness of the bacon and fresh dill paired with the tomato gives this sandwich another layer of depth. An easy and straightforward recipe will scratch that itch that only a BLT can.

Ingredients

1 lb of thick cut bacon

1 loaf of sourdough or Italian bread

1 large ripe greenhouse or heirloom tomato

1 head of butter or bibb lettuce

1 small bunch of fresh dill

1 lemon

1 medium avocado

1 tsp paprika

1 tsp chili powder

1 tsp cumin

2 Tbsp of softened butter

2 medium sized sweet potatoes (1.5 lb)

3 medium sized tri-color bell peppers

4 cloves of fresh garlic

16 oz jar of mayonnaise

Kosher salt

Olive oil

ROASTED SWEET

POTATO FRIES

1. Preheat oven to 375°F (low fan, if possible). 2. Turn broiler to high.

3. Rinse and cut sweet potatoes into fries (½" thick, 3" long).

4. Toss with olive oil, 1 Tbsp kosher salt, 1 tsp each of paprika, cumin, and chili powder.

5. Spread on a tray and roast for 20–25 min until soft.

6. Set aside to cool.

ROASTED PEPPER MAYO

1. Cut and deseed three bell peppers. 

2. Coat with olive oil and salt.

3. Broil until charred (10–15 min), turning halfway.

4. Steam in a bowl covered with plastic wrap until soft, blend peppers in blender until smooth.

5. In a bowl, whisk together 16 oz mayo, puréed peppers, 4 grated garlic cloves, juice of 1 lemon, salt.

6. Store up to 6 weeks.

CRISPY BACON

1. Lay bacon on a tray

2. Bake at 375°F for 12–15 min or until crispy.

3. Drain, add to a rack, and keep warm.

TOPPINGS & BREAD

1. Slice tomato (¼"), salt generously, add dill. 

2. Slice avocado, add a pinch of salt.

3. Pick and wash lettuce leaves.

4. Butter both sides of bread slices, sprinkle with salt

5. Toast the bread until golden.

BLT ASSEMBLY

1. Spread roasted pepper mayo on toast. 
2. Layer bacon, tomato, dill, lettuce, avocado
3. Top with the second slice of bread.

TO SERVE

1. Reheat fries under the broiler until crispy.

2. Serve sandwich with fries and a dollop of roasted pepper mayo for dipping. 
3. Cut the sandwich in half & enjoy!