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BLT Bar

Author: Gaby

Ingredients

For the BLT Bar

  • 3 kinds of various bacon cooked and crispy
  • 8-10 thinly sliced rounds of pancetta cooked and crispy
  • Heirloom lettuce
  • Heirloom tomatoes sliced
  • 1 recipe Bacon jam recipe below
  • 1 recipe Basil Vinaigrette recipe below
  • 1 recipe Balsamic Vinaigrette recipe below
  • 1/3 cup of mayo mixed with 2 tablespoons siracha
  • 1/3 cup of mayo mixed with 2 tablespoons chives
  • 1/3 cup of mayo mixed with 2 tablespoons roasted garlic cloves
  • Sliced Focaccia Bread toasted
  • Sliced Ciabatta Bread toasted
  • Sliced Brioche Bread toasted

For the Balsamic vinaigrette

  • 4 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 3 cloves garlic chopped
  • kosher salt and freshly cracked black pepper to taste

For the Basil vinaigrette

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

For the Bacon Jam

  • 1 1/2 pounds sliced bacon cut crosswise into 1-inch pieces
  • 2 cups finely chopped shallots about 6-8 shallots
  • 4 small cloves garlic chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1/2 cup bourbon
  • 1/4 cup maple syrup
  • 1/3 cup sherry vinegar
  • 1/3 cup packed light-brown sugar

Instructions

  • Arrange all the BLT ingredients on a large board or table and let people assemble their own sandwiches as needed.

For the Balsamic vinaigrette

  • Whisk the ingredients in a small bowl and adjust salt and pepper as needed.

For the Basil vinaigrette

  • Combine all the ingredients in a blender and mix for 90 seconds until smooth. Transfer to a bowl.

For the Bacon Jam

  • Cook all bacon off in a large skillet reserving 1 tablespoon fat in pan. Depending on the size of your pan, this might have to be done in batches.
  • Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
  • Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.