Name: Smoked Porchetta BLT
Yield: Makes 4
Ingredients: ½ cup (120 ml) mayonnaise; 8 slices beefsteak tomatoes, ¼ inch (6 mm) thick; ¼ teaspoon kosher salt; 2 tablespoons canola oil; 3 tablespoons Basil Vinaigrette, or ¼ cup (7 g) fresh basil leaves; 1 cup (225 g) Pickled Fennel, drained; 8 slices ciabatta bread, ¼ inch (6 mm) thick, lightly toasted; 12 slices Smoked Porchetta, ¼ inch (6 mm) thick; 4 romaine lettuce leaves, shredded

Preparation info

Makes
4

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

If Italians made BLTs, I’m guessing this is what they would look like and taste like. Customers pull me aside, often, and tell me this is one of the best sandwiches they have ever had. Who am I to argue with them?

Ingredients

For the Basil Aioli

½ cup (120 ml) mayonnaise
3 tablespoons

Sandwich

Method

Make the basil aioli: In a small bowl, whisk together the mayonnaise, vinaigrette, and salt until combined. Cover and refrigerate for at least 30 minutes, or up to 24 hours to allow the flavors to meld. (Alternatively, if you don’t feel like making the vinaigrette, you can just combine the mayonnaise, basil leaves, and salt in a food processor and process until smooth.) The aioli will keep, tig

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Ingredients

For the Basil Aioli

Method

Part of