- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 250 g lean bacon, rind removed
- 4 dried bush tomatoes, soaked in water for 15 minutes, drained
- 80 g (⅓ cup) whole egg mayonnaise
- 2 tsp Dijon mustard
- 8 slices wholegrain bread
- ½ cup shredded iceberg lettuce
- 2 large vine ripened tomatoes, sliced
- 1 avocado, sliced, optional
- Kettle potato chips, to serve
- bush tomato or quandong (wild peach) chutney, to serve
Standing time: 15 minutes
Instructions
- Preheat the oven to 180˚C.
- Grill the bacon until crisp, then drain on paper towel.
- Meanwhile, mash the drained soaked bush tomatoes with the back of a fork, then combine in a bowl with the mayonnaise and mustard.
- Toast the bread and spread with half the mayonnaise mixture.
- Divide the lettuce between 4 slices of toast. Add the bacon, tomato and avocado if using. Drizzle with chutney, then top with remaining toast. Secure with a cocktail stick or wrap in greaseproof paper.
- Place the chips on a baking tray and bake for about 5 minutes or just until heated through.
- Serve the BLT with warm chips on the side.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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