Name: Wursthall’s Slow-Cooked B.L.T. Sandwiches
Yield: Serves: 4
Ingredients: 1 (one-pound) slab of bacon, unsliced, rind removed (450 g); 1 pound ripe tomatoes, sliced thick; Large-grained sea salt like fleur de sel or Maldon; 12 tablespoons mayonnaise; 2 cups finely shredded iceberg lettuce; 8 cloves garlic; 8 slices thick-cut soft white bread, like Texas toast; 4 stalks rosemary; 2 tablespoons whole black peppercorns; freshly ground black pepper

Preparation info

Serves:
4

Difficulty
Easy

Appears in

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 o