Wursthall’s Slow-Cooked B.L.T. Sandwiches

Preparation info

  • Serves:


    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

I love using sous vide with this recipe as it allows the pork belly to render a good amount of fat without drying it out and over cooking it. This is a very simple recipe that will get you accolades from your family and guests!

This is the slow-cooked bacon B.L.T. we serve at Wursthall when fresh tomatoes are in season. Typically I prefer thinner bacon on my B.L.T.’s—thick slices have a tendency to pull out of the sandwich instead of biting cleanly as well as dominating the flavor of the tomatoes. But in this case, by cooking the bacon sous vide for 48 hours, it becomes meltingly tender, seasoning the sandwich without overwhelming it either in texture or flavor.

Instead of butter, I like to toast my bread in a combination of rendered bacon fat and mayonnaise.

Shredded iceberg lettuce adds crisp, clean crunch, and it should go without saying that you should make this with the very best local summer tomatoes you can find (and don’t skimp on the mayo).