The Sandwich I Only Eat 3 Months Out of the Year
Today we make it all from scratch – bacon, bread, & sauces, & I show you how to make my perfect BLT sandwich. The first 100 people to go to get unlimited access for 1 week to try it out. You’ll also get 25% off if you want the full membership.
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🔪MY GEAR
PINK CURING SALT: 8
BIG CHIEF SMOKER: V
LOAF PAN:
BOOS BLOCK CUTTING BOARD: D
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER: 2
KITCHEN AID MIXER: 4
MASAHIRO CHEF’S KNIFE: m
MY FAV STAINLESS BOWL: 6
INSTANT READ THERMOMETER: />————
RECIPE
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BACON:
•3.5lb/1.5kg/1500g slab pork belly
•35g salt/2.5% or 2tbsp
•15g sugar/1% or 1 1/4tbsp
•7g pink salt/.5% or 1tsp
•5g or 2tsp black pepper
Mix dry ingredients then rub over all sides of pork. Place in a bag or container and cure in fridge for 7 days. Rinse meat and dry well with towel. Place in fridge, uncovered for 12-24 hours. Smoke for 6 hours at 200-225F/92-94C in your favorite smoker. Weigh down bacon as it cools – I use another sheet tray + 10lb weight on top.
BLT SANDWICH BREAD:
•350g or 1.5c warm water
•3g or 1tsp instant yeast
•530g or 4 1/4c bread flour
•12g or 1tbsp sugar
•20g or 1 1/2 tbsp olive oil
•125g or 2/3c ripe poolish or sourdough starter
•11g or 2tsp salt
Combine ingredients in the bowl of a stand mixer with dough hook attachment and mix on low for 3min until combined. Increase to high and continue to mix for another 6min. See video @5:11 for instructions to mix by hand.
Flip into a bowl and allow to rise at room temp for 2 hours total. 30 minutes into that rise, give dough a strength-building fold dough as shown @5:44. Cover again and allow to continue to rise. 30 minutes later or 1 hour total into rising, repeat strength-building fold @6:09. Replace lid, and allow to continue to rise for final hour.
Prepare 1.5lb/10″x5.5″x3″ loaf pan by liberally oiling bottom and sides with olive oil.
Flip dough onto a floured work surface. De-gas with fingertips. Shape loaf as shown @8:04. Transfer to prepared loaf pan seam side down, cover, and allow to rise at room temp for 1 hour. Diagonally score 4-5 times and bake in preheated 425F/218C oven for 40-45min.
PESTO
Add to a food processor and process until desired consistency: 100g or 3/4c toasted & cooled pine nuts, 100g or 1+c grated parm, 30g or 1/2c shallot (minced/rinsed), 20g or 1c parsley, 100g or 5c basil, 30g or 2tbsp lemon juice, 5g or 3/4tsp salt, 225g or 1 3/4c chilled olive oil
HOMEMADE “MIRACLE WHIP”
Add 1 large egg, 5g or 3/4tsp salt, 25g or 1 3/4tbsp white distilled vinegar, 20g or 1 1/4tbsp water, 15g or 1 1/4tbsp sugar, to a high sided container and spin with immersion blender. Slowly stream in 325g or 1 1/3c neutral oil (light colored olive oil, canola, etc) while spinning.
TO MAKE SANDWICH:
Lightly toast slices of bread (I recommend bacon fat in a skillet), start with a liberal scoop of pesto on 1 slice and homemade mayo on the other, followed by slices of cooked bacon, 2-3 thin slices of ripe slicer tomatoes (I rec heirloom from the farmers market if you can find them) hit with salt and pepp, and add shredded green leaf and iceberg lettuce.
0:00 Intro
0:27 Curing & Smoking Bacon
4:02 Mixing Sandwich Bread
6:26 Blinkist Ad
7:32 Shaping and Baking Bread
9:37 Let’s Make This Thing
#BLT #perfectBLT #bacon
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Recipe Video:
