Look, if you know us, you know that we take our bacon-based cuisine really seriously. Whether it’s to go inside breakfast tacos or to supplement a bowl of granola, bacon is really an important staple in the BKTX diet. Whenever it comes to BLTs, Olivia is the master. She makes a truly sexy sandwich. Due to her latent fear of conventional mayonnaise, she usually makes her own. Add in some tomatoes, slow roasted for a few hours with plenty of olive oil and garlic, and all you need is regular grocery store bacon and a fluffy roll to put it all on.
Slow Roasted cherry Tomatoes
You can do this with any kind of tomatoes, but cherry tomatoes have a sweetness that I (Olivia) just love! This time I used 2 pints of cherry tomatoes. The extras can be stored in a jar filled with olive oil in the fridge — this makes a great snack! Put the whole tomatoes (slice them if you're using bigger tomatoes) in a bowl and toss with olive oil, and salt and pepper to taste (you can also add any herbs if you have any lying around, rosemary and thyme work well). Once the tomatoes are well coated, dump them out on to a baking sheet lined with parchment paper and spread them out so they have some space. Cook at 225°F for 2.5 hours.
Makes about one cup / takes about 10 minutes
•1 egg yolk
•1 spoonful of Dijon mustard
•1 cup of olive oil
In a bowl, whisk together yolk and mustard. Slowly and gradually whisk in the olive oil until thickened. Whisk in juice from 1/2 lemon and salt to taste. It will last in the fridge for about a week.
Makes one tasty AF sandwich
•slow roasted tomatoes (see above)
• homemade mayo (see above)
•3 to 4 strips of bacon
•a few leaves of lettuce
•some kind of bread (we used the pretzel buns from Union Market)
Toast your bread of choice in the oven or toaster. Cook the bacon in a pan on the stove. Spread your homemade mayo on the inside of both pieces of bread. Add two spoonfuls of roasted tomatoes, bacon, lettuce and top with bread. Enjoy!