Bacon, Lettuce and Tomato

Today, we went to Launceston to do some shopping.  Although we have a supermarket here in Deloraine, we like to go into Launceston and do our bulk meat shopping and also visit the Chemist Warehouse where drugs are almost half the price of what you can get at regular chemist shops.  I was also looking for a jacket or scarf or something to go over the dress that I am wearing for my daughters wedding.

Once sometime ago we discovered this neat little cafe called Bon Apetite.  It is so busy at lunch time that you can't really get a seat unless you grab a table as soon as someone is getting ready to leave.  We have now settled on going there most times we go to Launceston.

They make THE BEST BLTs ever.  Here is a recipe I like to use when I make these.  I found it on the internet once and have used it a few times.  It's not mayonnaise with crumbled bacon, but mayonnaise made with bacon fat. The recipe makes only a small amount, about enough for four sandwiches. It's best to use it all up at once because any leftover mayonnaise must be refrigerated, and the bacon fat will turn it solid. This mayonnaise is good in any sandwich, especially those made with eggs, grilled vegetables, cooked shrimp or lobster. It is also good stirred into a warm potato salad, and I'm sure you can find other uses as well. You can use the fat from cooking the bacon for your sandwich, but since you can never be sure just how much fat your bacon will render, it's a good idea to have some extra bacon fat on hand. In a pinch you could add a tablespoon or two of lard, but no more, or you'll lose that special bacon flavour.  Not so sure what it does to your arteries though lol.  I would love to hear from you if you use this recipe.


Ingredients
For the sandwich
2 tbsp bacon mayonnaise
2 slices of your favourite bread
1 lettuce leaf
2 or 3 slices ripe, juicy tomato
freshly ground black pepper
3 or 4 slices cooked bacon

For the bacon mayonnaise
1 egg yolk
3/4 tsp Dijon mustard
1 tsp freshly squeezed lemon juice
sea salt and freshly ground black pepper
1/2 cup (125ml) liquid bacon fat

Method
For the sandwich

Spread 1 tablespoon of mayonnaise on each slice of bread. Arrange the lettuce and tomato slices on 1 slice of bread and season well with pepper.

Top the tomato with the bacon slices and then the second slice of bread. Press together gently and serve.

For the bacon mayonnaise

Combine the egg yolk, mustard and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.

Have the bacon fat liquid but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.

Makes about 1/2 cup (125ml)