Heirloom Tomato BLT

Introduction

Chef Luca Ponti of Squirrel Meals PDX brings a farm-fresh twist to the classic BLT. Thick-sliced heirloom tomatoes, crispy bacon, and homemade Anadama bread come together with herbed mayo for the ultimate sandwich experience.

Ingredients

Anadama Bread

• 1 lb 4 oz water

• ½ oz yeast

• 6.5 oz molasses

• 3 oz neutral oil

• 2 lb 6 oz bread flour

• ½ lb cornmeal

• ¾ oz salt

Homemade Mayo

• 1 egg

• ½ tbsp lemon juice

• 1 tsp Dijon mustard

• 1 cup oil (¾ canola, ¼ olive)

• Pinch salt

• 2 tbsp chopped fresh herbs

Sandwich Build

• Bacon, cooked to preference

• Fresh heirloom tomatoes, sliced thick

• Fresh greens of choice

• Oil, vinegar, and salt for dressing greens

Steps

1. Bake Anadama bread (mix, proof overnight, shape, bake at 350°F for 35–40 minutes). Cool completely.

2. Make mayo: blend egg, lemon juice, Dijon, and oil until emulsified. Stir in herbs and salt.

3. Toast bread slices in a buttered pan.

4. Slice tomatoes, season with fancy sea salt.

5. Lightly dress greens with oil, vinegar, and salt.

6. Assemble sandwich: mayo on bread, layer tomatoes, bacon, dressed greens.

7. Slice in half and serve immediately.