30 minutes
A twist on the classic BLT sandwich featuring pickled iceberg lettuce and a special tangy spread.
0.25 fluid ounces
0.25 fluid ounces
teaspoons
teaspoons
Garlic Clove, minced
each
Dill, chopped
tablespoons
Iceberg Lettuce, cut into ½-inch ribbons
0 oz
tablespoons
Cornichons, minced
tablespoons
tablespoons
tablespoons
to taste
Toasted Pita, Flatbread, Or Lavash, toasted
slices
Bacon, crisp
0 oz
Beefsteak Tomatoes, thickly sliced
each
to taste
1. Pickling the Iceberg Lettuce
In a large bowl, mix together the water, white vinegar, kosher salt, granulated sugar, minced garlic, and fresh dill. Once the mixture is well-combined, add the iceberg lettuce ribbons. Turn the lettuce gently in the liquid to ensure it's fully coated. Set the bowl aside and let the lettuce soak for at least 30 minutes.
2. Making the Spread
In a small bowl, combine the mayonnaise, minced cornichons or sweet pickle relish, ketchup, lemon juice, kosher salt, and hot sauce. Stir until everything is evenly mixed.
3. Assembling the Sandwiches
Start by spreading a generous amount of the prepared spread on one side of each toasted bread slice. On four of the slices, layer the crisp bacon, thick slices of beefsteak tomatoes, and pickled iceberg lettuce. Add a sprinkle of freshly ground black pepper to taste. Top each with another slice of bread, spread-side down. Use a sharp knife to cut each sandwich in half, and serve immediately.
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