Triple Bacon BLT Recipe
Paradise Triple BLT
Makes 6 sandwiches
1 pound Paradise Sugar Cured Smoked Bacon*
1 pound Paradise Applewood Shoulder Bacon*
1 pound Paradise Jowl Bacon*
6 (12-inch) sub-style buns
Butter
1 cup mayonnaise
2-3 tablespoons Sriracha or other hot sauce
1 head roasted garlic, squeezed from cloves
Iceberg lettuce, separated into leaves
Juicy, ripe heirloom tomato slices, 3/16-inch at thickest, 1/8th-inch idea
Lay sugar-cured bacon strips out on a rack placed over a rimmed baking sheet to catch the grease. Place the bacon in a 350° F. oven for 30 minutes or 400° F. for 20 minutes.
Remove bacon from the oven and drain strips on paper towel. Drain collected fat from the baking sheet and save for another use, like frying potatoes. Repeat the process two more times to cook the applewood shoulder and jowl bacon.
Lower oven temperature to 350° F. Use a knife to split the sub-style buns in half. Place bread cut side up on another baking sheet and toast the inside, about 4 to 6 minutes, or until golden brown.
In a mixing bowl, combine mayonnaise, hot sauce and garlic with a spoon or a whisk.
Build sandwich: Spread the spicy mayo on both sides of the bun. Layer 2 strips shoulder, 4 strips of jowl and 3-4 strips sugar-cured bacon, leaf of lettuce and tomato slices and top with bread.
Note: You will have leftover bacon; store in the refrigerator for soups, salads, sandwiches and more.
*Sugar Cured Smoked Bacon: One of our original bacons, this standard belly bacon has a maple sugar cure and is smoked to perfection.
*Applewood Shoulder Bacon: This Paradise bacon comes from boneless Boston butts cured with the same ingredients as our standard bacon but smoked with applewood. Leaner than standard bacon, it fries up similar to Canadian bacon and is great for BLTs!
*Jowl Bacon: Cured and smoked using the same process as the shoulder bacon. The higher fat content tends to be a bit saltier and can be baked or fried just like normal bacon for a BLT.
