The BLP: BACON, LETTUCE, PICKLE – Ayoh!
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Servings4
This Recipe Uses
Dill Pickle Mayo
2 bottle pack - $20
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Ingredients
Produce
- Head of iceberg lettuce, cut into 1 inch thick slabs
- Red Onion, sliced
Pantry
- Dill Pickle Mayo
- 8 slices of Milk Bread
- Whole Dill Pickles, slice in 1-2 inch rounds
- Red Wine Vinegar
- Sugar
- Flake Salt
Protein
- 1 pack of Bacon (12 strips)
Instructions
1. Sizzle your bacon:
- Cook bacon according to package instructions
2. Pickle your onions:
- Quick pickle your red onion slices: In a small bowl, toss red onion with red wine vinegar, a pinch of sugar and water. Let this sit for 5-10 minutes to pickle.
3. Toast your milk bread:
- Toast, toast, toast!
4. Assemble your sandwich:
- Spread Dill Pickle Mayo on both pieces of toasted milk bread. On one side, layer lettuce, flake salt, red onion, pickle slices and bacon. Top with the second piece of bread.