3.0 – 2 reviews • Main Dish
| Level: |
Easy |
| Total: |
13 hr 40 min |
| Active: |
1 hr |
| Yield: |
12 servings |
Ingredients
- 27 slices thick-cut bacon
- 24 leaves green leaf lettuce
- 12 deli slices sharp Cheddar
- 3 large red onions, thinly sliced
- 27 slices cooked thick-cut maple bacon
- 24 slices soft white sandwich bread
- Heirloom Tomato and Watermelon Salad, recipe follows
- Homemade Mayonnaise, recipe follows
- Quick Pickles, recipes follows
- Ketchup
- 8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes
- 4 cups 1 1/4-inch chunks seedless watermelon
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 1 1/2 cups feta, cut into 1/2-inch chunks
- 1/2 cup torn fresh basil leaves
- 4 large egg yolks
- 1 tablespoon Dijon mustard
- 2 cups vegetable oil
- Juice of 2 lemons
- 1 teaspoon kosher salt
- Pinch freshly ground black pepper
- 1 1/2 cups cider vinegar
- 1/2 cup brown sugar
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon celery seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon minced fresh dill
- 1 cucumber, sliced into thin discs
- 1 jalapeño, seeded and sliced thinly, optional
- 1/2 small onion, thinly sliced
Instructions
- Preheat the oven to 400 degrees F.
- Put wire racks into 2 sheet pans, then put the slices of regular bacon on top. Roast until crisp, 15 to 20 minutes. Remove and let cool.
- Pack up the lettuce, Cheddar and onions in a foil container. Pack up the two kinds of bacon in a separate foil container. Pack up the bread in a separate foil container.
- Set out containers and let everyone make their own sandwiches. Serve with the salad, mayo, pickles and ketchup.
- Put the tomato and watermelon chunks in a bowl.
- For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, then add salt and pepper to taste.
- Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.
- Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
- Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.
- Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
- Toss together the cucumber, jalapeño if using and onion, then transfer them to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
- Cover and refrigerate for at least 12 hours or up to 7 days.
