BLT with Pepperoncini Mayo
The BLT is one of the most beloved sandwiches out there, try making it this way, and you’ll love it even more than you already did!
For the Pepperoncini Mayo
- ¼ Cup Mayonnaise
- ⅛ Cup Jarred Pepperoncini (about 5), seeded and finely chopped
- Fresh cracked black pepper to taste
For the BLT
- 6 Pieces thick cut bacon
- 4 Slices ciabatta or sourdough bread toasted
- 1 Clove garlic peeled
- 1 Ripe Heirloom tomato thickly sliced
- Iceberg, romaine, bibb or green leaf lettuce
- Salt and pepper to taste
Make the mayo. In a small bowl, Mix the chopped pepperoncini with the mayo and season with freshly cracked black pepper.
In a large non stick pan, cook the bacon until crispy and transfer to a paper towel lined plate to drain.
Brush some of the bacon grease from the pan onto one side of each slice of bread. Toast the bread in the toaster until golden brown then rub each slice with the garlic clove.
Build the sandwich. Spread the pepperoncini mayo on both slices of bread and lay the tomato on one piece. Season the tomato with salt and pepper. Next layer on the bacon, then the lettuce followed by the second piece of bread with mayo. Repeat steps for the second sandwich.
Enjoy tomato season!