Blt Recipe
Thick cut slab bacon glazed with a spicy fig gastrique, layered between two slices of fresh brioche, spicy aioli, shredded iceberg and a beefsteak tomato served with fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
BLT Sandwich
Method
Preparation
- 1
Prepare the Spicy Fig Gastrique
In a saucepan, combine fig jam and apple cider vinegar over medium heat. Add red pepper flakes, salt, and black pepper. Stir until the mixture reduces and thickens slightly, about 10 minutes. Set aside to cool.
- 2
Cook the Bacon
In a skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels.
- 3
Toast the Brioche
In the same skillet, lightly toast the brioche slices until golden brown, about 1-2 minutes per side.
- 4
Assemble the Sandwich
Spread spicy aioli on one side of each slice of toasted brioche. Layer with crispy bacon, shredded iceberg lettuce, and slices of beefsteak tomato. Drizzle with the spicy fig gastrique before topping with the other slice of brioche.
- 5
Serve
Serve the BLT with a side of French fries.
