Fancy St. Lawrence-style Peameal Bacon Sandwiches

Ingredients

• 4 Kaiser buns, split and toasted
• 1 1/2 lb Peameal bacon, sliced
• 3-4 Heirloom tomatoes, cut into 1/2″ slices
• 2 cloves garlic, finely minced
• 2 tbsp olive oil
• 2 tbsp thyme, fresh and finely chopped
• 1 head bibb lettuce, washed and picked
• 1 cup mayo
• 1/3 cup dijon mustard
• 1/4 cup honey
• 2 tsp sriracha
• 1 tbsp smoked paprika
• 2 tbsp white wine vinegar

Directions

1. Preheat your oven to 250 degrees.
2. Spread your tomato slices on a parchment lined sheet tray then drizzle on the olive oil. Top with the garlic and thyme, then slowly cook for 1 1/2 - 2 hours or until dehydrated and the flavours have intensified. Set aside (can be done in advance).
3. In a mixing bowl, whisk together the mayo, mustard, honey, sriracha, paprika, and vinegar. Season with a pinch of salt then set aside.
4. Heat 2 tbsp of oil in a cast-iron pan and cook the peameal bacon on medium high heat for 2-3 minutes per side. To keep the peameal flat, you can place a cast-iron weight on top to get maximum sear.
5. After the first flip, spread some of the mayo based sauce onto each slice for an extra kick of caramelization (for the last minute or so of cooking).
6. Spread some of the sauce on the top and bottom of each bun. Add a piece of fresh bibb lettuce, followed by some of the dehydrated tomatoes. Add slices of pemeal bacon then top and enjoy!