Smoked Porchetta BLT

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

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