Boom Boom Blt On A Roll Recipe

Preheat

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. This method crisps bacon evenly and keeps it out of the grease.

Prepare bacon

If using optional candied bacon, sprinkle brown sugar evenly on one side of each bacon slice. Arrange bacon in a single layer on the wire rack, sugar side up if used. Lightly grind 1/2 tsp black pepper over the bacon.

Bake bacon

Bake 15–20 minutes, rotating the pan once at 10 minutes, until bacon is deep golden and edges are crisp (time varies by thickness). For very thick bacon it may take up to 22 minutes. Watch closely during the last 5 minutes to avoid burning.

Drain and rest

Transfer cooked bacon to a plate lined with paper towels to drain and crisp. Keep warm in a low oven (200°F/95°C) if assembling later.

Combine ingredients

In a bowl, whisk together 3/4 cup mayonnaise, 1 1/2 tablespoons sriracha, 1 tablespoon sweet chili sauce, 1 teaspoon rice wine vinegar, 1 minced garlic clove, 1/2 tsp smoked paprika, 1/2 teaspoon lemon juice, 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth and uniform in color.

Adjust seasoning

Taste and adjust heat/sweetness: add up to 1/2 tablespoon more sriracha for more heat, or 1/2 teaspoon honey if you want sweeter. Refrigerate at least 15 minutes so flavors marry; sauce can be made up to 3 days ahead and kept chilled in a sealed container.

Toast rolls

Split the rolls horizontally. Spread about 1/2 teaspoon butter on cut faces of each half. Toast cut-side down in a skillet over medium heat or under a broiler until golden and lightly crisp, about 1–2 minutes in a skillet or 1–3 minutes under broiler. Watch closely to prevent burning.

Apply Boom Boom sauce

Generously spread about 1 1/2 tablespoons of Boom Boom sauce on the bottom half of each roll and about 1 teaspoon on the top half for extra flavor.

Assemble lettuce and tomato

On the bottom half, layer 2 leaves of lettuce (torn if needed to fit), then 2–3 tomato slices per sandwich, seasoning tomato lightly with a pinch of salt and a grind of black pepper.

Add bacon and onion

Place 2 slices of hot bacon crosswise over the tomato on each sandwich (adjust to taste; use 3 slices for a meatier sandwich). Scatter a few thin rings of red onion on top of the bacon.

Finish sandwich

Spread a little sauce on the top half if desired, close the roll, press gently, and cut in half on the bias. Serve immediately while bacon is warm and rolls are crisp.