Fall BLT with Apple Brined Uncured Bacon
Abigail Harris-Shea
2
5 minutes
10 minutes
805
A fall take on a classic BLT: Roasted cherry tomatoes, Apple Brined Uncured Bacon, honey crisp apples, arugula, red onion and a little apple jam. Roasting tomatoes is a great way to get back some of that summer sweetness. If you haven't tried SRF Apple Brined Bacon, this is absolutely your sign - the bacon is thick cut, crispy with a touch of sweetness. So good on sandwiches like this one. I hope you try it. Enjoy!
Ingredients
1 ciabatta loaf
4 to 6 slices of Snake River Farms Apple Brined Uncured Bacon
arugula
- 1 cup cherry tomatoes
drizzle of olive oil
sea salt
pepper
- 1 honeycrisp apple
- mayo (as much as you like)
red onion
- jam of choice– this is an apple jam (as much as you like)
Directions
The tomatoes: Preheat the oven to 300°F. Add tomatoes to a cocotte and drizzle with olive oil, sea salt and pepper. Cook for about an hour or until the tomatoes have burst. Remove from oven and let cool.
The bacon: Meanwhile, add slices of bacon to a skillet and cook for about 4 to 5 min per side or until desired crispiness.
Slice apples, and toast bread. Add mayo to one side of the bread, and jam to the other. Add arugula, roasted tomatoes, bacon, apples and red onion. Close sandwich and slice. Enjoy!