It's Bacon!!!!!! The BLT Mishy Style

Friday, August 27, 2010

I love big sandwiches. Sometimes I just want an obscenely large, so thick I can't possibly get it all in one bite, just Monster of a sandwich. I want it messy, big, bold in flavors and colors, and In Your Face Goondess.

I also love bacon.

Like, I love bacon. It's the Sexy Temptress, wearing hickory smoked lingerie, tempting even the staunchiest vegetarian to "experiment" with the Other Team.

I like it crispy with a little chew, thick, smoked, and on or with everything. And because of my love of bacon, I love the classic BLT sandwich. Bacon, lettuce and tomato. Perfect combination. Pretty to look at! But it's not enough. I need more.

I need avocado.

And thiny sliced red onion.

And a bright basil-mayo slathered on freshly baked French bread to bring it all home.

I need, the mother of all BLT sanwiches. I need Titan: A Mishy's BLT.

The Titan BLT
12 strips of thick cut, hickory smoked bacon
1 avocado
1 large yellow heirloom tomato
thinly sliced red onion (to taste)
3 leaves romaine lettuce
1/4 cup mayo
2 Tbsp fresh basil, chopped fine
1 clove garlic
splash white balsamic vinegar
kosher salt
freshly ground black pepper
freshly baked french bread loaf

Preheat oven to 375 degrees.

Line a baking sheet with aluminum foil for easy clean up. Place a cooking rack on top (the ones you use for letting your cookies cool is perfect for this), then place bacon on one even layer. Roast in oven about 20 minutes, or until preferred doneness (chewy - take it out earlier; crispy - take it out later). Set aside.

Peel and pit the avocado, then slice it in 1/4 inch slices. The thinner the slice, the better they'll stay on the sandwich! Set aside.

Slice the tomato into 1/2 inch thick slices; conversely, because these tomatoes are so large, they won't slice off in the sandwich easily so you can cut nice, thicky juicey cuts. Set aside.

Combine the mayo, basil, garlic, vinegar, and salt and pepper to taste in a small bowl, whisking to combine. Set aside.

To assemble the sandwich, cut the bread loaf in half lengthwise. Spread the mayo on both sides of the bread. Layer bacon on both sides as well - 6 on each. On the bottom slice, add two tomato slices on top, then avocado, then red onion to taste. Season with salt and pepper. Then the lettuce on top of that, then two more slices of tomatoe on top of that. Next, carefully place the top half with the bacon and mayo on top of the tomato layer, creating a huge sandwich. Very gently press down to combine it, and add a couple of toothpicks if you like to keep it together although it should have no problem staying together on its own.

Very carefully, cut the sandwich into two huge portions and serve.

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