Kenji's Cooking Show: Smitten Kitchen's Grilled BLT

Listen to the newest BLT episode of The Recipe with Kenji and Deb (@kenjianddeb)here: https://ift.tt/RhT7x8F I don't take sponsorships or do paid promotions of any kind, so joining my Patreon or purchasing my books is the best way to support my work. You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://ift.tt/NnFIvqC You can listen to me and Deb Perelman's podcast, The Recipe with Kenji and Deb wherever you get your podcasts (except Youtube): https://ift.tt/fcLtb9I Grilled Bacon BLTs Every recipe I publish here is personally tested, tasted, and approved. What I like about this recipe: YIELD: Makes 1 sandwiches ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes (plus time to preheat the grill) Notes: This recipe is a rough riff on Deb Perelman’s recipe on Bon Appetit:https://studio.youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA Ingredients 4 to 6 slices thick-cut bacon 2 slices sourdough bread 2 tablespoons mayonnaise Some samba Oelek or sriracha or other hot sauce to taste A few thick slices of ripe tomato Flaky sea salt A few leaves of iceberg or romaine lettuce 1. Preheat a grill to medium heat (I used a half chimney of charcoal). Arrange the bacon strips directly over the coals and cook them, flipping occasionally and moving them off heat if the flareups become too intense. When you see rendered fat start to pool on the top surface of the bacon, use the bread slices to occasionally soak it up, then transfer the bread to the grill, fat-soaked-side-down and continue to cook, using the bread to occasionally soak up rendered fat, and turning and rotating everything until the bacon is crisp and the bread is evenly toasted, 4 to 6 minutes total. Transfer everything to a plate or tray as it finishes cooking. (If making multiple sandwiches cook everything in succession). 2. To assemble sandwiches, spread mayonnaise and a little bit of hot sauce on the inner surface of each slice of bread. Deb suggests layering the tomato in between lettuce and bacon, though personally I prefer having direct tomato-to-mayo contact. You can stack your sandwiches however you like, but make sure to season those tomato slices with a sprinkle of flaky sea salt!


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