B.L.P. (BACON, LETTUCE, PICKLE)

Name: B.L.P. (BACON, LETTUCE, PICKLE)
Yield: 4
Ingredients: Head of iceberg lettuce, cut into 1 inch thick slabs; Red Onion, sliced; Dill Pickle Mayo; 8 slices of Milk Bread; Whole Dill Pickles, slice in 1-2 inch rounds; Red Wine Vinegar; Sugar; Flake Salt; 1 pack of Bacon (12 strips)

Recipe by: Molly Baz

A BLT’s crunchier, tangier, pickle-pilled cousin, built for the kind of lunch that makes you stand over the cutting board and go completely silent. We’re talking crisp, salty bacon, cold slabs of iceberg, sharp little ribbons of quick-pickled red onion, and fat rounds of dill pickle, all smashed between toasted milk bread with an irresponsible amount of Dill Pickle Mayo. It’s creamy, crunchy, salty, acidic, squishy, snappy, and very much not trying to be subtle. This is the sandwich you make when you want a BLT, but louder, brighter, and frankly a little more fun to eat.

Servings 4

This Recipe Uses

Dill Pickle Mayo

2 bottle pack - $20

Ingredients

Produce

Head of iceberg lettuce, cut into 1 inch thick slabs
Red Onion, sliced

Pantry

Dill Pickle Mayo
8 slices of Milk Bread
Whole Dill Pickles, slice in 1-2 inch rounds
Red Wine Vinegar
Sugar
Flake Salt

Protein

1 pack of Bacon (12 strips)

Instructions

1. Sizzle your bacon:

Cook bacon according to package instructions

2. Pickle your onions:

Quick pickle your red onion slices: In a small bowl, toss red onion with red wine vinegar, a pinch of sugar and water. Let this sit for 5-10 minutes to pickle.

3. Toast your milk bread:

Toast, toast, toast!

4. Assemble your sandwich:

Spread Dill Pickle Mayo on both pieces of toasted milk bread. On one side, layer lettuce, flake salt, red onion, pickle slices and bacon. Top with the second piece of bread.