Farmstand Apricot BLT
Thick slices of apricot glazed bacon topped with shredded romaine lettuce, two slices of seasoned heirloom tomatoes and lemon and black pepper aioli on butter-toasted country sourdough.
Servings: 1
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Lemon black pepper aioli
- ½ cup mayonnaise
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ teaspoon black pepper
Apricot bacon
- 1 pound bacon
- ½ cup Smucker’s® Apricot Preserves
Sandwich
- 1 tablespoon butter
- 2 tablespoons mayonnaise
- 2 slices sourdough bread
- 2 tablespoons Smucker’s Apricot Preserves
- 2 tablespoons aioli
- 1 ½ cups shredded romaine lettuce
- 2 heirloom tomato slices, salted
- 5 slices glazed bacon
Directions
- Mix together ingredients for aioli and refrigerate.
- Add bacon to a parchment-lined sheet tray. Spoon the apricot preserves over the bacon and evenly spread across the surface to cover. Bake at 350°F for a total of 18-20 minutes, flipping halfway through.
- When bacon is brown, remove from the oven and transfer to a wire rack; allow to cool.
- Spread mayo on one side of each slice of bread. Toast, mayo side down, until golden brown.
- Spread aioli and preserves on toast. Add half of the lettuce to one of the slices. Add tomato slices and bacon.
- Add the remaining lettuce over the bacon and place the other slice of toast on top.
- Slice in half and serve.
