C.l.b.l.t Recipe

Make the mayo

In a small bowl or a mini food processor/blender combine 1/2 cup mayonnaise, 1/4 cup packed fresh cilantro (stems removed), 1 tablespoon fresh lime juice, 1 teaspoon lime zest, 1/2 teaspoon finely minced garlic (or paste), 1/2 teaspoon honey (optional), 1/4 teaspoon ground cumin (optional), 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

Blend or whisk until smooth and evenly green. Taste and adjust: add a little more lime juice for brightness, more honey to mellow acidity, or more salt to season. If too thick, thin with up to 1 teaspoon water or additional lime juice.

Transfer to a small container, cover, and refrigerate while you prepare the rest of the sandwich to let the flavors meld (at least 10 minutes if possible).

Prepare bacon

Preheat oven to 400°F (205°C) OR prepare a skillet: For even crisp bacon with minimal mess, arrange 4 slices of thick-cut bacon on a wire rack set on a baking sheet and bake at 400°F for 15–20 minutes until crisp but still slightly pliable. Alternatively, cook in a cold skillet over medium heat, turning occasionally, until golden and crisp, about 8–12 minutes. Drain cooked bacon on paper towels and keep warm.

Toast sourdough

While bacon cooks (or after), lightly butter one side of each sourdough slice with about 1/2 tablespoon butter per slice. Heat a clean skillet over medium heat and toast buttered side down until golden brown and crisp, about 2–3 minutes. Flip and toast the other side 1–2 minutes if you prefer both sides crisp. Alternatively, use a toaster or oven broiler—toast to golden.

Prepare tomato and lettuce

Slice the tomato into 1/4-inch thick slices. Pat slices dry with paper towel to prevent soggy sandwich. Tear or trim 2 large lettuce leaves to the size of your bread. Lightly season tomato slices with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; set aside.

Assemble

Spread about 2 tablespoons of the cilantro-lime mayo evenly on the top slice of toasted sourdough and about 1 tablespoon on the bottom slice (adjust to taste). On the bottom slice, layer lettuce leaves first (this helps keep bread from getting soggy), then add tomato slices in a single layer, then arrange the hot bacon (4 slices) on top of the tomato. If you like extra brightness, sprinkle a few drops of lime juice over the tomato before adding bacon.

Close the sandwich with the mayo-spread top slice. Press gently, then slice the sandwich in half diagonally with a sharp knife. Serve immediately while bacon is warm and bread is crisp.

Optional serving suggestion: Serve with kettle chips, pickles, or a small side salad.