Firecracker BLT Sandwich

Today is Independence Day in America. America is important to me because it’s where my lady comes from. I’ve met plenty of wonderful people from there and being Canadian, I’m invariably influenced by our closest neighbour. I know Canadians are like the Ned Flanders to America, so let me say “I made you some Jim Dandy bacon candy, neighborino!!”….but it’s got a kick to it so you just might say “Stupid Flanders!!” back to me after trying it!! 😉

Firecracker BLT Sandwich

For the Blueberry Fresco Dressing:

1 cup fresh blueberries

1 cup fresh rhubarb, roughly chopped

1/2 cup fresco cheese (or goat’s cheese or cream cheese)

   Place the blueberries and rhubarb in a food processor and purée until mostly smooth. Press the purée through a strainer or squeeze the pulp with your hands into a small bowl. Discard the pulp. Stir the purée with the fresco cheese until smoothly combined. Set aside.

For the Firecracker Bacon:

4 slices of bacon

2 Tbsp sambal oelek (or roasted red pepper if you don’t want it spicy)

1/2 cup fresh strawberries

1 Tbsp honey

   Place the sambal, strawberries and honey in a food processor and purée until smooth. Set aside.

   Fry the bacon until crisp. Drain away the excess bacon fat. Add the sambal-strawberry purée to the pan and bring to a simmer over medium high heat. Place the crispy bacon over the heated purée and turn the bacon in this glaze a few times over the course of 1-2 minutes. Remove from the pan and set it on a rack.

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If you want it fully candied, let it sit on the rack for a few hours. I enjoyed it fresh out of the pan and it had a soft jerky-like texture to it. Either way is delicious!!

For the sandwich:

Prepared Blueberry Fresco Dressing

Prepared Firecracker Bacon

2 demi baguettes (or 1 full baguette)

3 cups kale

12 cherry tomatoes

25g/1 oz feta cheese

   Split the baguettes and spread two-thirds of the Blueberry Fresco Dressing over both baguettes on the cut sides. Place the remaining dressing in a medium bowl. Add the kale and massage the dressing into the kale for several minutes to soften it. Split it amongst the two dressed baguettes.

   Cut the cherry tomatoes in half and blend with the feta cheese. Divide over the massaged kale. Top with the Firecracker Bacon. Serves 2.

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