Peameal BLT
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
1 sandwich
Prep Time:
1 hour
Cook Time:
30 min
Peameal bacon on a freshly baked focaccia bread for a simple and tasty BLT. Nothing fancy or over the top, just a perfect all day every day sandwich made with the Alchemy. The focaccia is made with store bought pizza dough, but you can always make your own from scratch, too! Baked in the Alchemy smoker, topped with fresh rosemary, olive oil and salt and pepper, the focaccia is so tasty with an added light smoke flavour. Topped with crisp lettuce, local tomatoes, and a mix of mayo and yellow mustard, this Peameal BLT is next level.
By:Chef Matt Basile
Ingredients
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8 slices peameal bacon
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5-6 pieces lettuce (depending on size)
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1 tomato
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2 tbsp mayo
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2 tbsp yellow mustard
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Premade pizza dough (650g package)
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1-2 tbsp fresh rosemary
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Olive oil
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Salt
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Pepper
Instructions
Set smoker to 375F.
Grease a large bowl with olive oil and place the pizza dough inside, cover with paper towel or a tea towel and let sit in a warm area to proof for at least an hour.
Place the dough in a large non-stick cast iron pan and using the tips of your fingers, dimple the dough all over, drizzle with olive oil and continue to dimple the dough. Top with fresh rosemary and season with salt and pepper. Place in the smoker for 25-30 mins or until golden and baked through.
Once the bread is almost ready, grill the peameal bacon on the flattop with a drizzle of olive oil, flipping midway.
In a bowl, mix the mayo and mustard. Slice the tomato.
Remove the bread from the smoker and flip it out of the cast iron pan. Cut it in half and then cut one half open. Place the grilled peameal bacon on the bottom half, top with tomato and lettuce. Spread the mustard and mayo on the other half and close it. Cut the sandwich in half and enjoy.