So, here's part two of the wild boar bacon from Marx Foods. The website requires you to purchase a ton more than you would do at the store here in Seattle. You can buy it by the single slab there. It is delicious but my only complaint would be that it'd be nice if the slab was thicker and I could cut a thinner slice of bacon strip from it. But I assume that is the nature of the wild boar and that it is not going to be as fatty and plump as a other farm raised swine. As it was, I had to cut the slab at an extreme angle to get a wide enough piece to fry which resulted in a thicker piece than I would like. Because of this, the bacon was not crispy, but it was delicious nonetheless.
The BLT is probably my favorite sandwich, though a good Vietnamese banh mi or a croque monsieur comes close to a tie for that spot. When I was pregnant with Maggie and we were living by the Pike Place Market, I used to buy a BLT at Three Girls Bakery on my way to work and have it for breakfast. Yep, that's right, I did get my bacon in with a little veg in the morning. Tonight's version had a couple of extras by virtue of what I already had in my kitchen and needed to use up.
For the sandwiches, I used Macrina Bakery's brioche loaf, cut it into thick slices and toasted them in the oven at 375f until lightly browned.
I took last night's left over tomato sauce and mixed it with a little mayonnaise to make a spread for the bread.
I fried the bacon until well browned.
I fried fresh eggs from the hens in the fat rendered from frying the bacon.
To form the sandwiches, I spread each piece of brioche with a little of the mayo tomato sauce, then topped it with a piece of red leaf lettuce, a couple slices of heirloom tomatoes, a few slices of bacon, a few slices of burrata, and then the fried egg.
I credit the ingredients.. no special act on my part, just here to put it all together. Yum!