Year-Round BLT

Name: Year-Round BLT
Total time: 25 min
Ingredients: 1/2 cup dried whole tomatoes (not packed in oil); 2 cups boiling water; 16 bacon slices (about 1 pound regular cut); 8 slices sandwich bread; 1/2 cup mayonnaise; Salt and pepper; 1 small head romaine lettuce, separated into whole leaves, rinsed, and dried

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Makes 4 sandwiches 1x

Time 25 minutes

Units Scale

Ingredients

1/2 cup dried whole tomatoes (not packed in oil)
2 cups boiling water
16 bacon slices (about 1 pound regular cut)
8 slices sandwich bread
1/2 cup mayonnaise
Salt and pepper
1 small head romaine lettuce, separated into whole leaves, rinsed, and dried

Instructions

Heat the oven to 375°F. Put the tomatoes in a small bowl and cover with boiling water. Use a saucer to keep them submerged if necessary. Soak until they are pliable but not mushy, 5 to 10 minutes. Strain and shake well to dry.
Put the bacon in a large skillet over medium heat. It’s okay if they overlap a little. Cook, turning with tongs so they cook evenly until crisp, 5 to 10 minutes. Transfer to a paper towel–lined plate.
Put the bread on a baking sheet in a single layer and toast, turning once, to the doneness you like, 5 to 10 minutes.
Put the tomatoes and mayonnaise in a blender with a pinch of salt and lots of pepper and puree until smooth, or mostly smooth, depending on your preference. Taste and adjust the seasoning. Spread a thin layer of the mayo mixture on each slice of toast, then divide the bacon and lettuce among 4 pieces and assemble the sandwiches. Serve, passing any remaining mayo at the table.

– Dinner for Everyone