January is always a time for new beginnings. One of my intentions this year, is to make less mess in the kitchen. You know we all strive for the "one-pot wonder" because who really wants to spend all that time cleaning up after enjoying a tasty meal?!
Well, I'm definitely starting things off on the right foot with this minimal mess BLT, made exclusively on my Baking Steel Mini. That's right, we're cooking our bacon and toasting our bread together on the same one piece of equipment. Boom what?! One griddle = less mess!
So I can't take all the credit for my new year intention success. This idea is the brainchild of J. Kenji Lopez-Alt over at Serious Eats. Like most Kenji recipes/cooking methods, this BLT creation is badass! Kenji's recipe provides an in-depth look on how to make one of the world's most popular sandwiches. We have condensed his BLT Manifesto into just this recipe, but I encourage you to take a look at his comprehensive insights over at Serious Eats. Your BLT will thank you for it!
These sandwiches are so good, we literally could not stop making them! And using the Baking Steel Mini makes it that much better, because all your would be clean up time can be spent eating more lunch.
One and done, baby!
Recipe by Kenji Lopez-Atl - Serious Eats
3 strips thick-cut, naturally cured bacon
2 slices high-quality sandwich bread
2 tablespoons (30ml) homemade or store-bought mayonnaise
1 1/2 cups finely shredded iceberg lettuce
4 thick slices ripe tomato
Coarse sea salt
Freshly ground black pepper
1. Place a Mini Griddle over medium-low heat. Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside.
2. Place bread on same Mini Griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side.
3. Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on one piece of bread and sprinkle generously with coarse salt and freshly ground pepper.
4. Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half-slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately.