The Battman Blt

Name: The Battman Blt
Yield: Yields 4 servings
Ingredients: ½ bunch basil, chopped; 1 yellow or red tomato, cut into ½ inch slices; 1 cup good quality mayonnaise; ½ bunch tarragon, chopped; 8 pieces of white bread, toasted; 4 Tbsp. basil-tarragon mayo; 1 yellow or red tomato, cut into ½ inch slices; 8 leaves red leaf lettuce; Salt and pepper, to taste; 1 bay leaf; 8 pieces of braised pork belly, cut into ¼ inch slices; Salt and pepper, to taste; 4 qts. veal stock; 1 qt. white wine; 4 rosemary sprigs; 6 thyme sprigs; 1 onion, small dice; 2 ribs celery, small dice; 1 carrot, small dice; 1 Tbsp. tomato paste; 2 lbs. pork belly; 2 cups BHM Townsend’s salt cure

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Braised Pork Belly

2 lbs. pork belly
2 cups BHM Townsend’s salt cure
1

Sandwich

Method

Remove skin from pork belly and score top diagonally. Spread cure around belly, cover, and let sit for 12 hours. Rinse and pat dry. Slowly render scored side in stainless steel pan. Develop deep brown sear on all sides. Remove excess fat from pan.

Sauté vegetables till soft and lightly caramelized. Add tomato paste and continue to caramelize. Deglaze with wine. Reduce by ¾. Add veal sto