Sweet and Spicy Bacon BLT ✨🥓

As if bacon couldn’t get any better, Carlos Anthony turns up the HEAT with his ✨sweet and spicy✨ twist! This BLT deserves its own spot on the #FNHotList!

RECIPE 👇

Ingredients

Sweet and Spicy Bacon:
1 cup brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 pound sliced bacon
Zest of 1 lime

Bacon Mayo:
2 large egg yolks
1 cup olive oil
1 cup bacon fat, warmed (see Cook’s Note)
Kosher salt
1 lemon, halved

Sandwiches:
1 sourdough loaf (or any large loaf of crusty bread), cut into slices
Olive oil, for toasting
1 cup bacon mayo
1 head Bibb lettuce
1 lemon, halved
Kosher salt and freshly ground black pepper
1 beefsteak tomato or any big juicy tomato, sliced
16 strips sweet and spicy bacon

For the sweet and spicy bacon: Preheat the oven to 350 degrees F.

Mix together the brown sugar, paprika, chili powder and cayenne in a small bowl.

Lay the strips of bacon on a lined baking sheet. Bake until partially cooked but not browned, 12 to 15 minutes. Evenly sprinkle the bacon with the sugar and spice mixture, then continue to cook until the bacon is crispy and the sugar has caramelized, 8 to 10 minutes more.

Transfer the bacon to a cooling rack and reserve the bacon fat for the bacon mayo (you will need 1 cup). Sprinkle the bacon with the lime zest.

For the bacon mayo: Lay a damp kitchen towel on a work surface and place a medium bowl on top. Add the egg yolks to the bowl and whisk together. Slowly drizzle in half of the olive oil, whisking. Slowly drizzle in some of the bacon fat, whisking. Continue to alternate adding the oil and bacon fat while continually whisking until you reach the desired thickness. The sauce will become thicker the more fat you add; you may not need all the oil and fat. Season the mayo with salt and a squeeze of lemon. (You can use a blender or food processor to make this easier, but a whisk is more fun.) You should have about 1 1/2 cups mayo (see Cook’s Note).

For the sandwiches: Gently coat 8 slices of bread for 4 sandwiches with olive oil. Toast in a sauté pan over medium heat until golden brown. Generously spread bacon mayo over the toasted bread. Season a few leaves of lettuce with lemon juice, salt and pepper. Layer the lettuce and tomato slices into each sandwich, add 4 slices sweet and spicy bacon to each and top each with toasted bread. Slice down the center and enjoy!!!

Cook’s Note
Save the fat from cooking several pounds of bacon to equal 1 cup; a pound of bacon will give you from 1/3 to 1/4 cup of fat. Leftover bacon mayo can be refrigerated for up to 4 days.

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