BLT Bar
Everything can be prepped ahead, which makes party day easy!
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
- ⅓ cup of mayo mixed with 2 tablespoons siracha
- ⅓ cup of mayo mixed with 2 tablespoons chives
- ⅓ 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
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Bacon Jam
- 1 ½ 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
- ½ teaspoon ground mustard
- ½ cup bourbon
- ¼ cup maple syrup
- ⅓ cup sherry vinegar
- ⅓ 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.
Notes
Nutrition depends on your personal sandwich selections.