Bl-etc Sandwich Recipe
bacon, local greens, tomato, goat cheese, fresh herbs, urfa biber aioli, tomato jam locally baked telera
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Ingredients
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Sandwich Components
Urfa Biber Aioli
Tomato Jam
Finishing & Seasoning
Method
Tomato Jam
- 1
Make tomato jam
Heat 1 tsp olive oil in a small saucepan over medium heat. Add 1 tbsp finely chopped shallot and sauté 1–2 minutes until translucent. Add 2 cups roughly chopped tomatoes, 1/4 cup granulated sugar, 1 tbsp red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until mixture thickens to a jammy consistency, about 20–25 minutes. Mash lightly with a spoon or potato masher for a smoother jam. Taste and adjust seasoning. Remove from heat and let cool while you prepare other components.
Urfa Biber Aioli
- 2
Prepare aioli
Crush or finely mince 1 garlic clove and mix with 1 cup mayonnaise in a small bowl. Stir in 1 tsp ground urfa biber, 1 tsp olive oil, 1 tsp lemon juice, 1 tsp salt and 1/4 tsp black pepper until smooth and uniform. Taste and adjust acidity or heat (add more lemon juice or urfa sparingly). Refrigerate until assembly; aioli can be made up to 24 hours ahead to let flavors meld.
Bacon & Roll Prep
- 3
Cook bacon
Preheat oven to 400°F (200°C). Arrange 8 bacon slices on a wire rack set over a rimmed baking sheet. Bake for 15–20 minutes, rotating pan once if needed, until bacon is crisp but still slightly pliable. Transfer to paper towels to drain and keep warm.
- 4
Toast telera
Halve 2 telera rolls horizontally. Heat a skillet over medium heat and add 1 tbsp unsalted butter. When butter foams, place rolls cut-side down and toast until golden and crisp, about 1–2 minutes. Remove from skillet.
Assembly
- 5
Prep produce and cheese
Slice the vine-ripened tomato into 1/4-inch thick slices. In a small bowl, crumble 4 oz soft goat cheese and mix with 2 tbsp chopped fresh herbs (parsley, basil, chives) to create an herb-goat cheese spread. Season lightly with a pinch of salt and pepper.
- 6
Build sandwiches
Spread about 1 tbsp urfa biber aioli on the bottom half of each toasted telera roll. Spoon 2–3 tbsp tomato jam over the aioli. Layer 4 slices of cooked bacon (arrange to fit) on top of the jam. Add tomato slices (2–3 per sandwich depending on size), then a generous handful (about 1 cup) of local mixed greens. Dollop and spread half of the herb-goat cheese mixture (about 2 oz) over the greens. If desired, sprinkle a light pinch (1/8 tsp) extra urfa biber over the top for more smokiness. Close sandwiches with the top halves of the rolls.
- 7
Serve
Cut sandwiches in half on the diagonal. Serve immediately while bacon is warm and rolls are crisp. Provide extra aioli and tomato jam on the side if desired.