Dds Blt Recipe
Hot crispy hickory smoked country bacon, lettuce and local farm fresh tomatoes piled high on sourdough bread topped with Duke's® Mayonnaise.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Bacon
In a large skillet over medium heat, cook the hickory smoked bacon until crispy, about 4-5 minutes per side. Remove from skillet and place on paper towels to drain excess grease.
- 2
Prepare the Bread
While the bacon is cooking, toast the slices of sourdough bread until golden brown in a toaster or on a griddle.
- 3
Slice the Tomatoes
Wash the tomatoes and slice them into thick rounds, about 1/4 inch thick.
- 4
Prepare the Lettuce
Wash and dry the lettuce leaves thoroughly. You can either keep them whole or tear them into smaller pieces as desired.
- 5
Assemble the Sandwich
Spread 1 tablespoon of Duke's Mayonnaise on one side of each slice of toasted sourdough bread. On two slices, layer the crispy bacon, followed by the lettuce and sliced tomatoes. Top with the remaining slices of bread, mayonnaise side down.
