It’s one of the most classic sandwiches you can get but what really makes the BLT so special has to be the bacon. With bacon you just can’t go wrong. Recreate this classic with a tangy twist, courtesy of Richard Bosman, Head Chef of Bacon on Bree in Cape Town.
1 pack dry cured streaky bacon
2 ciabatta rolls
1 large tomato, sliced
A handful of rocket
Mustard Miso Mayo
2 egg yolks
1 tablespoon whole grain mustard
1 tablespoon water
2 cloves roasted garlic, mashed
1 teaspoon yellow miso paste
1 teaspoon Japanese rice vinegar
250ml light olive oil
Salt and pepper to taste
Place all the mayo ingredients in a 1l tall plastic tub. Immerse your Breville hand blender with the blade attachment until the blade is on the bottom of the tub. Blend at full speed
Slowly lifting the blender to incorporate all the oil. Taste and adjust the seasoning as required. You can store this for 2-3 weeks in the fridge.
To make the sandwich:
Set the Breville Adjusta Grill to Sandwich and place the bacon on the grill IMMEDIATELY. Close the grill. Check regularly as the bacon will cook quickly on both sides. While the bacon is cooking cut the rolls in half. In a large shallow dish whisk the eggs and place the ciabatta cut side down in the egg to soak.
When the bacon is cooked remove and set aside. Reduce the heat of the grill to Sandwich and when it has cooled place the ciabatta on the grill, egg side down. Set the height to just touch the top of the bread but not squash it.
When the egg is cooked and the bread toasted remove from the grill and put one piece of bread on each plate. Slather some mayo on the bottom, then add 2 slices of tomato, top with half the bacon and the rocket. Slather the second piece of bread with mayo before placing on top. Cut in half and enjoy with an ice cold drink.