“Three Way” BLT
This recipe comes from our companion, Chef Bill Gideon. You can make this the way he does or you can skip the wrapping step of this recipe to make it a bit easier.
  • 1lb applewood smoked bacon
  • 1cup oven cured tomato jam(see recipe)
  • 1-1/2cups heavy mayonnaise
  • 4 Companion English Muffins
  • 4 pickled green tomatoes,sliced into thin slices
  • 8 beefsteak tomatoes,cut into 1/4″ thick slices
  • 2cups finely ground bread crumbs
  • 3 eggs
  • 1-1/2cups all purpose flour
  • 1tsp sriracha chili sauce
  • 4cups canola oil
  • 2cups romaine lettuce,shredded
  • kosher salt
  • freshly ground black pepper
  1. Using three medium sized bowls crack and whip the eggs into 1. Add the flour into the 2nd and add the breadcrumbs to the 3rd. Dredge each red tomato slice into the flour, then into the egg and then into the breadcrumbs. They should be completely breaded with no bare spots showing.
  2. Using a medium sized sauté pan add the canola oil and let it get hot. Fry the slices of tomato until they are golden brown and let them cool.
  3. Lay out sheets of plastic wrap, lay out three strips of bacon on the sheets and cover with more plastic wrap. Using a small meat mallet, lightly pound the bacon until it is thin& almost doubled in size. Take two of the fried tomatoes and stack them. Take 1 strip of bacon at a time and tightly wrap it around the tomato stack. Do this two more times so that the tomatoes are completely covered. Repeat this process until you have four bacon tomato wraps. They will look somewhat like a hamburger. Using a large sauté pan, place the wraps inside and turn on the flame keeping it to a medium flame. Cook the wraps on one side until the bacon starts to get crisp. Turn them over and repeat this step until both sides are moderately crisp. Be careful not to burn the bacon. Turn each wrap on its side so that you can crisp the sides. This is a bit tricky but a necessary step. When the wraps are crisp remove from the pan and place on a cookie sheet and hold in a warm oven until ready for assembly. Add the remaining bacon to the pan and cook until crisp. When it is cool enough to handle, chop it fine and reserve for the tomato- mayonnaise.
  4. Using a small bowl, mix the tomato jam, mayo, chopped bacon, chili sauce and a touch of salt & pepper. Split the English muffins and toast until crisp. Coat the inside of each muffin with the mayo. Add the shredded lettuce and three thin slices of pickled green tomato. Remove the wraps from the oven and place on the green tomatoes. Place the top on the sandwich and enjoy!