Restaurants›The Saddle›Smokey B.l.t. Recipe

Smokey B.l.t. Recipe

Inspired by The Saddle
Time35m
Serves2

ROSEMARY AIOLI, CREAMY AVOCADO, CIABATTA | ADD CHICKEN +3

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Ingredients

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Sandwich

Rosemary Aioli

Creamy Avocado Spread

Optional Add-on

Method

Rosemary Aioli

1

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon finely minced fresh rosemary, 1 minced garlic clove, 1 teaspoon lemon juice and 1 teaspoon olive oil. Whisk until smooth.

2

Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt. Cover and chill while preparing the rest to let flavors marry (at least 10 minutes).

Creamy Avocado Spread

3

Halve and pit the avocado. Scoop the flesh into a bowl and mash with a fork until mostly smooth but still slightly chunky.

4

Add 2 tablespoons plain Greek yogurt or sour cream, 1 teaspoon lime juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until well combined. Adjust seasoning or lime to taste. Keep covered to prevent browning if not using immediately.

Sandwich

5

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 8 slices of thick-cut smoked bacon in a single layer. Sprinkle 1/2 teaspoon smoked paprika evenly over the bacon and lightly grind 1/2 teaspoon black pepper on top.

6

Bake bacon for 12–18 minutes until crispy to your liking (thicker slices may need longer). Remove and transfer to a paper towel–lined plate to drain and cool slightly.

7

Toast ciabatta

Slice the 2 ciabatta rolls in half horizontally. Lightly brush cut sides with 1 teaspoon olive oil (optional) and toast cut side down in a skillet over medium heat or under a broiler until golden and slightly crisp, about 1–2 minutes.

8

Assemble sandwiches

Spread about half of the creamy avocado mixture on the bottom halves of each toasted ciabatta. Spread a generous tablespoon (or to taste) of rosemary aioli on each top half.

9

On each bottom half, layer 4 leaves of lettuce (trim if needed), 3–4 slices of tomato, then 4 slices of the smoked bacon per sandwich. If adding chicken, place sliced grilled chicken breast now (about 1 piece split between sandwiches). Season tomato lightly with a pinch of salt (about 1/8 tsp each) and a small grind of black pepper.

10

Finish

Close the sandwiches with the aioli-spread top halves. Press gently, slice each sandwich in half if desired, and serve immediately.