The Ultimate BLT with Bacon Tomato Jam: A Unique Twist on a Classic Sandwich

Ingredients

• 8 slices thick-cut bacon
• 1 large tomato, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped onion
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• to taste salt and pepper
• 4 slices hearty bread (like sourdough or whole grain)
• 4 leaves iceberg lettuce
• to taste mayonnaise

Instructions

1. Make the Bacon Tomato Jam: In a medium skillet, cook the bacon over medium heat until it’s crispy. Remove the bacon from the skillet and set aside, leaving a tablespoon of rendered fat in the pan.
2. In the same skillet, add chopped onion and cook until translucent.
3. Add the diced tomato and halved cherry tomatoes to the skillet. Sauté for about 5 minutes or until the tomatoes are softened.
4. Stir in the brown sugar and apple cider vinegar, cooking for an additional 5-7 minutes until the mixture thickens slightly. Season with salt and pepper to taste. Remove from heat and crumble the prepared bacon into the jam. Set aside.
5. While the jam cools, toast the bread slices until golden brown.
6. Spread mayonnaise on one side of each slice of toasted bread. On two of the slices, layer the iceberg lettuce, followed by a generous spoonful of the bacon tomato jam. Top with the remaining slices of bread, mayo side down.
7. Cut the sandwiches in half diagonally and plate.