The BLT is one of the most perfectly simple but delicious sandwiches and we decided to turn it up with our Smoky Japanese Miso BBQ and British Style Bitter glaze. And – for a bit of an update – we used baby kale instead of iceberg lettuce for an extra credit.
TIP: Alton Brown deserves credit for firmly establishing that cooking bacon in the oven is THE way. If you want to make this sandwich fast you can crank the broiler and keep your eye on it.
HARDWARE: Sheet Pan, Parchment Paper, Silicon Brush
YIELDS 2-4 sandwiches
PREP & COOK 45 min
READY IN 50 min
4 tablespoons Just+Add Beer Smoky Japanese Miso BBQ
2 tablespoon Fuller’s ESB Ale for Your Favorite ESB
1 pound Bacon (thick sliced)
1 baguette (or your favorite bread)
2 medium Tomatoes
1 5-ounce package of Baby Kale
Kewpie Japanese Mayonnaise to taste
Salt and Pepper to taste
STEP 1: MAKE SAUCE
Combine 4 tablespoons Just+Add Beer Smoky Japanese Miso BBQ with 2 tablespoons English Style Bitter Ale.
STEP 2: ROAST BACON & PREP
Preheat oven to 400F degrees. Line sheet pan with parchment and lay out bacon. Roast for 15 minutes. Remove from oven. Flip bacon. Return to oven. Roast until golden brown.
Slice tomato. Wash kale. Toast bread (optional).
STEP 3: GLAZE BACON
Remove bacon from oven. Liberally brush on the Smoky Japanese Miso BBQ & ESB Ale sauce. Return to oven to caramelize the glaze (5 minutes).
STEP 4: CONSTRUCT SANDWICH
Slice baguette lengthwise. Spread mayo on both sides of bread. Drizzle any residual glaze over the bread. Lay down a layer of tomato, season with salt and pepper. Layer bacon. Top with kale.
STEP 5: GET IN THERE!
Serve and sip with your ESB Ale.