Fall BLT with Apple Brined Uncured Bacon
Author
Abigail Harris-Shea
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
Protein
16g/serving
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!
Recipe Note
Author Bio
Abigail is a creative director, home cook and content creator with a diehard love for Snake River Farms’ Gold Waygu ribeyes. She finds any excuse to host because nothing brings her more joy than getting people together and sharing a meal (with a good glass of wine). On a Saturday you can find her at a farmers market, walking in a park with friends or planning her next trip.