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Thursday, May 20, 2010

Mesquite Bacon BLT Sandwich

This recipe is from Arizona, the land of Mesquite foods! If you have not tried Mesquite-Smoked Bacon, you are in for a treat. You'll never want a regular BLT again. Enjoy!

16 Thick-Sliced Mesquite-Smoked Bacon Strips, about 1 pound
4 6x4-inch pieces Focaccia, Ciabatta or other rustic-type bread about 2 inches thick
8 Red-Leaf Lettuce Leaves
Large Tomatoes, cut into 16 thick slices
1/2 cup Mayonnaise

Cook bacon in a large heavy skillet over medium heat until just crisp, about 5 minutes per batch. Transfer to a paper-towel lined plate to drain excess fat. Set aside.

Halve each 6 x 4-inch piece of ciabatta horizontally; lightly toast. Spread about 1 TB mayonnaise on each slice of ciabatta. Top 4 of the slices of ciabatta with a lettuce leaf, then with 4 slices of tomato, 4 slices of bacon and finish with lettuce leaf. Place mayonnaise side of remaining 4 ciabatta slices on top of lettuce. Cut each sandwich in half on the diagonal. Serve immediately.

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