| Portions |
|---|
| 2 |
Ingredients
- 6 slices thick cut bacon
- Pepper
- 4 slices sourdough or whole grain bread
- 3–4 tablespoons mayonnaise, recipe follows
- 1 tablespoon grainy Dijon mustard
- 2 ripe tomatoes, thickly sliced
- Salt
- 2–4 leaves bibb lettuce
For the Homemade Mayo
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon smooth Dijon mustard
- 1 cup canola oil
- Salt
- Optional flavourings such as pesto, garlic, chipotle pepper, or smoked paprika
Directions
- Lay the bacon in a cold non-stick skillet and place it over medium heat. Season with pepper and cook the bacon just until crisp, about 3 minutes per side. When crisp, remove from the pan and set aside on a paper towel lined plate.
- Meanwhile, toast the bread if desired and spread two slices with the mayonnaise. Spread the mustard over the other two slices and set aside.
- Thickly slice the tomato and season well with salt and pepper. Add the lettuce and tomato to the mayonnaise-y slices of bread and top with the bacon. Sandwich on the mustardy toast and cut each sandwich in half. Serve immediately.
For the Homemade Mayo
- Add the egg, lemon juice, and mustard to a jar that is just wider than the head of your immersion blender. Add the blender in, making sure it sits flush to the bottom of the jar. Slowly pour in the oil and let the mixture settle for about 15 seconds.
- Turn the immersion blender on and slowly begin lifting it through the mixture as the mayonnaise emulsion forms, keeping the immersion blender on the whole time. Once you’ve lifted the immersion blender out, season with salt and any optional flavourings you’d like to add, blitzing if needed.
- Store the mayo in an airtight container in the fridge for up to 2 weeks.