Sack Lunch: A B-L-T for Winter

Name: Sack Lunch: A B-L-T for Winter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Kosher salt and freshly ground black pepper; 79 milliliters mayonnaise, homemade if possible; 8 slices rye bread [I used Pain dAvignon multigrain]; 35 grams (about sun-dried tomatoes packed in olive oil; 227 grams thick-sliced hickory-smoked peppered bacon

Sack Lunch: A B-L-T for Winter is a dairy free main course. One serving contains 552 calories, 14g of protein, and 39g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Winter. If you have kosher salt and pepper, mayonnaise, rye bread [i used pain d'avignon multigrain], and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oven to 375°F with a rack in the center position. Arrange the bacon strips in a single layer on a rimmed baking sheet and bake for 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Oven

Remove the baking sheet, pour off the fat, and bake again until the bacon is crispy, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Oven

Drain and cool on paper towels. Crumble into small pieces, about 1/2 inch each.

Equipment you will use

Paper Towels

Chop the sun-dried tomatoes finely and stir them into the mayonnaise. Season generously with salt and pepper.

Ingredients you will need

Sun Dried Tomatoes

Salt And Pepper

Mayonnaise

Spread each slice of bread with sun-dried tomato mayonnaise. Generously sprinkle half of the bread slices with the bacon. Arrange the mâche over the bacon, sprinkle with pepper, and top with the remaining bread.

Ingredients you will need

Sun Dried Tomatoes

Mayonnaise

Pepper