The Bacon Lettuce and Tomato sandwich is a symbol of summer for me. Growing up, when the lettuce was ready in the garden and the tomatoes perfectly ripened this sandwich was on the menu. It is quick and easy with both protein and vegetables, not to mention some fat to help you absorb the veggie vitamins. I will admit that often my sandwiches were bacon and cheese as a kid, but fortunately I now appreciate the fresh vegetables so I’ve graduated to full BLT status.
Last week I was looking through one of my cookbooks and found a recipe for a BLT pizza. I thought it was a great idea for spicing up the traditional and decided to give it an even greater twist with a little chipotle mayo.
I bought the bacon from St. Asaph Farm not too far from the town we live in. I’m really excited to be finding so many natural farms around central Kentucky that implement the practices of Joel Salatin and Polyface Farm. In addition, I enjoyed talking with the owner, Rachel. She has lived abroad in the Dominican Republic and her husband in India and then they moved to India together after they were married. I’m always amazed at the international experiences I encounter here at home.
The bacon is jowl bacon from pastured pork and has a delicious flavor. It cooked up nicely. I like mine crispy and my husband likes his chewy so I usually cook a few slices of bacon longer than the others.
The lettuce came from my Dad’s garden which we got when we were visiting over Mother’s day weekend. The tomato, from a hydroponic grower at the farmer’s market.
I made this Focaccia recipe from Tyler Florence, split it into four loaves and sprinkled on some shredded parmesan before baking. I used the chipotle salsa from the Shrimp Taco Dorado I posted recently. It is really just a chipotle mayo. To make it, combine some mayonnaise, one to two chipotle peppers in adobe (based on how spicy you want it) and a squeeze of lime juice and blend it up.
4 individual rounds of baked focaccia or your favorite pizza crust
8 slices of bacon, cooked and chopped1 large tomato, chopped
4 cups lettuce, chopped
½ cup chipotle mayo (more or less to taste)*
In a large bowl, combine the bacon, tomato and lettuce. Pour over the mayo and toss to coat all the ingredients. Divide into four servings and place on top of each pizza. Cut into slices with a knife and serve.
Lori Rice is a freelance writer, recipe developer, food photographer and nutritional scientist. Fake Food Free is a creative outlet that allows her to connect with people from around the world who share a love of travel, food culture and cooking.