If I owned a restaurant then this would definitely go on my menu for lunch. It might even be one of those things that I just have for a late-night menu that only a few chosen people know about (I like secrets). It’s a f’ing amazing sandwich and ridiculously easy to make but the ingredients are what make it amazing. It’s not just a b.l.t.

The bacon is from Wooly Pigs. Heath breeds mangalitsa pigs that currently have the highest fat content of any breed of pig. Fat is flavor, it’s that easy.  I bought his jowl bacon from him at the West Seattle Farmers Market and we have struck up a nice relationship.  If I had a restaurant he would be my ONLY choice for pork products.  He knows his stuff and is as passionate about his pigs as I am about cooking them.

The lettuce is sourced from my sister.  She was hounding me for a few days about picking it up so I could make something with it.  She was right, it was amazing.  She bought the starts from Seattle Tilth and they have been a great source for material for my cooking needs.

The bread is from one of my favorite bakeries in Seattle, Tall Grass Bakery. They make some pretty amazing breads and I am a huge fan of their olive fougasse.   I decided to try their sourdough rye in anticipation of this sandwich and it turned out to be the perfect pairing.

That little green sauce looking thing towards the top of the sandwich is an avocado puree that I have pretty much made my own. It’s an emulsified sauce that with a few additions will hold for a long period of time. These additions aren’t artificial and are from a  lot of research in the world of “molecular gastronomy” in order to keep it that green color for a long time……how long? 5 days.  Yeah, awesome.

The only thing I’m not happy about with this sandwich is the tomato.  It’s a store bought piece of garbage roma tomato. Mindy is growing some tomatoes for me so I will use those and make this sandwich again with her tomatoes….roma’s are awful.  Want a great tomato?  San Marzano or heirloom…that’s it.

Pick it up for us Eric. Ok.

I rendered down the jowl bacon to leave enough fat to toast the bread.  Fat on the outside of the bread, awesome.  Set the bacon on a paper towel then season it lightly with urfa biber and coriander (secrets).  The bread goes on the pan to toast then the lettuce and tomato get tossed in a lime thyme vinaigrette.  Put it all together, eat it, enjoy.

Eric