The Ultimate BLT

If you eat even one bacon-lettuce-tomato sandwich this summer, let it be this one.



Kristin Andrus shares a diving sandwich, made with garden fresh ingredients.
The Ultimate BLT
Bacon, thick cut
Brown Sugar
Cayenne
Maple syrup
Ground Black Pepper
Lettuce
Tomatoes
3 Zucchinis
*Pickling spices
Pesto, store bought
Light mayonnaise
Onion rings, store bought
Burrata cheese
Sourdough Bread

Candied Bacon
Coat thick cut bacon in brown sugar. Add a dash of cayenne and ground pepper. Drizzle maple syrup on top. Place bacon on a cooling rack on top of a baking sheet (foil your baking sheet) for 25 -30 minutes at 350 degrees. Let cool.



Pickled Zucchinis
3 medium zucchini, thinly sliced

*1 medium white onion, thinly sliced

2 shallots, thinly sliced
2 garlic cloves, peeled and halved

1 1/2 TB sea salt

1/4 C fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tsp red pepper flakes
1/2 TB yellow mustard seeds
1 TB Black peppercorns

3/4 cup cider vinegar

3/4 cup white wine vinegar

1/3 cup sugar
Cut the zucchini into thin slices. Place in jar along with the cloves of garlic. Add remaining ingredients (except dill) in a sauce pan. Set it over medium heat and bring just to a boil. Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Refrigerate for 24 hours.



Basil Pesto Aioli
2 parts pesto to 1 part light mayo.
Combine pesto and mayo and refrigerate.



Frozen Onion rings
Bake according to package directions



Toast sourdough bread and stack sandwich toppings:
Pesto Aioli
Bacon
Tomatoes
Burrata cheese
Lettuce
Zucchini pickles
Onion rings



Two dinners in one:
To use ingredients the following day make a BLT chicken salad. Add more lettuce, chicken breast, and make a pesto salad dressing. Add the juice of one lemon and extra virgin olive oil to pesto mixture and pour over salad.