| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 cups packed light brown sugar
- 12 to 14 slices applewood-smoked bacon (not thick-cut)
- Cooking spray
- 2 tablespoons vegetable oil
- 2 sweet onions (preferably Maui), sliced
- Dry red wine, for deglazing (if needed)
- 1 teaspoon red wine vinegar
- Kosher salt and freshly ground pepper
- 1 cup mayonnaise
- 2 tablespoons barbecue rub
- 1 teaspoon hot sauce
- 1 Roma tomato, sliced
- 4 brioche buns, split, toasted and buttered
- 4 crisp romaine lettuce leaves
Instructions
- Preheat the oven to 350 degrees F. Place the brown sugar in a pie dish. Gently press each slice of bacon into the sugar until coated (there can be small patches of uncoated bacon). Line a baking sheet with a wire rack and spray with cooking spray. Arrange the bacon on the rack. Bake, rotating the pan halfway through baking, until the bacon is super crisp and golden, 30 to 50 minutes (depending on the thickness of the bacon). Remove the rack from the pan and let the bacon cool on the rack.
- Meanwhile, heat a large skillet over medium heat. Place the vegetable oil and onions in the pan and gently cook, stirring only occasionally to let the sugars develop, until the onions are a deep golden brown, about 30 minutes. If necessary, deglaze the pan with red wine a couple of times. Season with the vinegar, salt and pepper and set aside.
- Combine the mayonnaise, barbecue rub and hot sauce in a small bowl to make an aioli.
- Build the sandwiches: Season the tomato slices with salt; cut the bacon slices in half. On each toasted bun, place a layer of caramelized onions, followed by about 6 half slices of bacon, a tomato slice, a romaine leaf and a nice schmear of the aioli on the bun top only. Close and serve with extra aioli on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1504 |
| Total Fat | 96 g |
| Saturated Fat | 20 g |
| Carbohydrates | 146 g |
| Dietary Fiber | 3 g |
| Sugar | 119 g |
| Protein | 18 g |
| Cholesterol | 85 mg |
| Sodium | 1248 mg |
Reviews
Thanks Jeff, this recipe is a fantastic change from the everyday BLT. I made it exactly as written with the exception of the bread source. I only had San Francisco sourdough bread so I broiled the inside of the slices with a little butter, leaving the outside of the slices soft. I was only going to eat half of the sandwich because the bread slices were so long, half was enough for a regular size sandwich, but OMG!!!! I couldn’t stop myself from eating the whole thing. I will be making this sandwich probably once a week now. If I could give it 10 stars I would. **** Absolutely delicious****.
We make this once a year. And crave it the rest of the year.
I love bacon and pig candy is a treat I don’t endulge in often so it has to be special when I do have it. I just wanted to share a recipe I made that has an asian flare and is so good! “Thick” cut bacon, 1 part brown sugar, 1/4 part…ready for this…Chinese five spice!
350 degrees 45 minutes…foil lined baking sheet cooked on a cookie cooling rack. Easy clean up! PS Your house smells amazing while it is cooking…was driving my black and tan hound dog crazy and us too. Must try if you love chinese flavors!
Back to this recipe…sorry…got off on a flavor tangent…the aoili was awsome! Love your recipes Jeff!
OK, so this recipe required a lot of steps and a time commitment. I gotta tell ya, the result had my entire family salivating. It was pretty incredible. The onions and the hot sauce made it. I didn’t have barbecue rub on hand so I had to mix some up, but it was worth it. Followed recipe almost exactly, nothing else needed. We had it with fresh, local Long Island corn on the cob that was the perfect compliment. This one is going in the recipe binder for sure.