Tavern Blt Recipe
Bacon, lettuce, tomatoe and mayo, served on challah bread
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Ingredients
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Sandwich
Method
Sandwich
Prepare bacon
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one. Lay the 8 slices of thick-cut bacon in a single layer on the rack (or directly on the foil). Bake for 15–20 minutes, rotating the pan once at 10 minutes, until the bacon is deep golden-brown and crisp but not burnt. Remove from oven and transfer bacon to a paper-towel-lined plate to drain and crisp while you prepare the rest.
Prepare tomatoes and lettuce
While the bacon cooks, wash and dry the lettuce leaves thoroughly and set on paper towels. Slice the 2 ripe tomatoes into 1/4-inch thick slices. Lay the tomato slices on a plate and sprinkle evenly with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper to season them lightly (reserve the remaining salt and pepper for final seasoning to taste). Pat the tomatoes dry after salting if they release excess juice.
Toast bread (optional)
If you like a toasted challah, heat a skillet or griddle over medium heat. Lightly butter one side of each of the 8 slices of challah with the optional 1 tablespoon unsalted butter, then toast buttered-side down in the skillet until golden, 1–2 minutes. Alternatively, toast slices under the broiler for 1–2 minutes per side, watching closely.
Assemble mayonnaise
Spread 1 tablespoon of mayonnaise on one side of each bottom slice of challah (4 tbs total for bottoms). Spread 1/2 tablespoon of mayonnaise on each top slice (2 tbs total for tops). Reserve the remaining 2 tbs mayo to add extra if desired when serving.
Build sandwiches
Place 2 leaves of green leaf lettuce on each bottom slice of challah over the mayo. Add 2–3 slices of seasoned tomato on top of the lettuce (one or two layers depending on tomato size). Top the tomatoes with 2 slices of the cooked bacon per sandwich (4 sandwiches total) or arrange to preference for a heartier sandwich. Sprinkle a light pinch of the remaining kosher salt and pepper over the tomato and bacon layers to taste.
Finish and serve
Place the mayo-spread top slice of challah onto each stacked sandwich. Press gently, then cut each sandwich in half diagonally if desired. Serve immediately while the bacon is still warm, with any remaining mayonnaise on the side.