Blt Sandwiches With Candied Bacon, Lettuce, And Tomato Jam

Serving 4 people

30 min


  • brioche 8 slices (about 3/4-inch thick) brioche loaf or other soft loaf bread
  • cheddar cheese 8 thin slices cheddar cheese
  • cherry tomatoes 1 1/2 pounds cherry tomatoes, halved
  • dark brown sugar 3 tablespoons packed dark brown sugar
  • garlic 3 medium cloves garlic, minced (about 1 tablespoon)
  • ground cinnamon 3/4 teaspoon ground cinnamon
  • ground ginger 3/4 teaspoon ground ginger
  • ground pepper 1/2 teaspoon ground black pepper
  • iceberg lettuce leaves 8 small iceberg lettuce leaves
  • kosher salt Kosher salt and freshly ground black pepper
  • mayonnaise 2 tablespoons mayonnaise
  • olive oil 3 tablespoons olive oil
  • red pepper flakes 1 teaspoon red pepper flakes
  • red wine vinegar 2 tablespoons red wine vinegar
  • shallot 1 small shallot, minced (about 2 tablespoons)
  • spicy brown mustard 4 teaspoons Dijon or spicy mustard
  • thick-cut bacon 16 strips thick-cut bacon
  • worcestershire sauce 2 tablespoons Worcestershire sauce
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How to make it

  1. For the Candied Bacon: Adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F. Line 2 rimmed baking sheets with foil. Arrange 8 bacon strips in single layer on each sheet.
  2. Combine brown sugar, cinnamon, ginger, and pepper in small bowl. Rub sugar mixture all over both sides of bacon strips and bake until crisp, 16 to 18 minutes, alternating sheets’ positions and turning bacon strips with tongs halfway through baking.
  3. Transfer sheets to cooling racks and transfer bacon to large plate. When cool enough to handle, discard rendered fat and foil.
  4. For the Tomato Jam: While bacon cooks, heat oil in large skillet over medium-high heat until shimmering.
  5. Add tomatoes, brown sugar, garlic, shallot, vinegar, Worcestershire, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and cook, stirring until tomatoes are softened and lightly browned, about 15 minutes.
  6. Transfer to bowl and let cool to room temperature.
  7. Spread both sides of each bread slice with mayonnaise. Arrange bread on now-empty baking sheets and bake until browned, turning once halfway through cooking, about 6 minutes.
  8. Transfer bread to cutting board.
  9. Spread 4 slices with mustard. Top remaining 4 slices with 1 slice cheese.
  10. Spread mustard-spread slices with tomato jam, then top with 4 slices bacon, and lettuce. Press remaining 4 slices, cheese-side down, onto lettuce. Slice on the diagonal and serve.