Michael's Blt Recipe
Chef's applewood bacon, sliced tomato, artisan lettuce, Gruyere Swiss & house thousand island dressing, served on a warm Brioche bun. Fries or fresh fruit.
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Ingredients
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Sandwich
House Thousand Island Dressing
Optional Sides
Method
House Thousand Island Dressing
Make dressing
In a medium bowl combine 1 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon paprika, 1 teaspoon hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and homogenous. Taste and adjust seasoning (more vinegar for tang, more relish for sweetness). Cover and chill at least 15 minutes to let flavors meld.
Sandwich
Prepare bacon
Preheat oven to 400°F (200°C). Arrange 8 slices of applewood-smoked bacon on a wire rack set over a rimmed baking sheet (for even crisping). Bake 15–20 minutes, rotating the pan once, until bacon is crisp but not burnt. Transfer to a paper towel-lined plate to drain; keep warm.
Prepare tomatoes and lettuce
While bacon cooks, slice 2 medium tomatoes into 8 even slices (about 1/4" thick). Rinse and pat dry 8 leaves of artisan lettuce. Season tomato slices lightly with a pinch of salt and pepper if desired.
Toast buns
Split 4 brioche buns. Melt 2 tablespoons unsalted butter in a skillet over medium heat. Place cut sides of buns butter-side-down in the skillet and toast 1–2 minutes until golden and slightly crisp. Remove from heat.
Assemble sandwiches
Spread about 1 heaping tablespoon of chilled Thousand Island dressing on the bottom half of each toasted brioche bun. Layer 2 slices of warm applewood bacon per sandwich (for 4 sandwiches use 2 slices each; if you prefer more bacon, use 3–4). Place one slice of Gruyère/Swiss cheese over the bacon so residual heat softens it slightly. Add 2 tomato slices, then 2 leaves of artisan lettuce. Spoon another teaspoon of dressing on the top bun if desired, then close sandwich.
Finish and serve
If you prefer the cheese melted more, place assembled sandwiches open-faced under a broiler for 1–2 minutes until cheese bubbles. Serve immediately with choice of fries or fresh fruit. For fries: cook according to package or fry recipe and season with salt. For fresh fruit: portion about 1/2 cup fruit per sandwich (2 cups total for 4 sandwiches).