Saturday, August 16, 2014

BLT with Peppered Bacon and a Cajun Garlic Aioli for a Group - 52 Catering Recipes

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Delicious in their simplicity and always a popular Sandwich.

But there are a few tricks to make your Bacon Lettuce and Tomato sandwich better... Worthy of a caterer!  Worthy to serve at any "Pass a Plate" Event, PotLuck or family gathering.  You will LOVE This Sandwich!

Fancy Bacon and Fancy Mayonnaise... Here's the recipes!


Baked Pepper Bacon


1 Pound Thick Cut Bacon
Several Turns of a Cracked Pepper Grinder
In addition, you will need Aluminum Foil and a Sheet Pan with a small lip to catch the bacon fat.

  1. Preheat the oven to 375° and line a baking sheet with aluminum foil.
  2. Lay the bacon strips out flat on the baking sheet, leaving space so they don't overlap.
  3. Make several turns of a pepper grinder over the bacon. Pat this into the bacon so it sticks better.
  4. Pop the bacon in the oven for 15 to 20 minutes. If it's thick bacon that produces a lot of grease you'll want to drain the grease halfway through.
  5. Depending on how crispy you like your bacon, you can pull it out early or leave it in for a bit longer, but a couple of minutes makes a big difference so keep an eye on it..
  6. Serve as you would pan fried bacon and ENJOY!!!

Cajun Garlic Aioli


1 cup Mayonnaise
Zest from one Lemon
Juice from one Lemon
1/2 TBS Dijon Mustard
4 Garlic cloves, smashed and minced
1 TBS Not Your Grandmother's Herbes de Provence (Savory spice mix)
1 tsp Big Easy in a Jar (Cajun Spice mix)

Put everything in a mini chopper, small food processor or a blender and whirl away!

It's a terrific little dipping sauce, spread (just about anything you use mayo for you can use this stuff... very useful for lots of things.  I make a cup at a time and it usually lasts about a week.

OK... Simple enough... Here;s what I did...

BLT with Peppered Bacon and a Cajun Garlic Aioli

  • 6 Soft yeast bread Rolls, cut in half (making 12 Sandwiches)
  • 12 Slices of Thick Cut Baked Pepper Bacon (each slice cut into 3 pieces)
  • 1 Head of Leafy Lettuce
  • 12 Thin Slices of Tomatoes
  • 1/2 Cup Cajun Garlic Aioli
Cooking Directions
  1. And make the sandwich.... 1 full slice of bacon (3 pieces) per sandwich and a generous slather of the aioli on each side of the bread.
  2. Wrap individually or arrange on a platter and wrap the platter in cling wrap.
  3. Serve chilled and ENJOY!


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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1 comment:

  1. First of all, I LOVE peppered bacon, great stuff. But I think using half yeast rolls are the perfect size and just a damn good idea in general! Stealing that idea from you :)