Monday, December 28, 2009

Open Face Tomato Sandwiches with Candied Bacon

Sweet and crunchy bacon adds a new dimension to traditional Southern inspired tomato sandwiches in this yum-in-the-tum appy.

Yield: 30 appys
Prep Time: 15 minutes
Cook Time: 20 minutes for candied bacon

1 pound thick-sliced Hickory-smoked bacon
1 cup dark brown sugar

1 (1-pound) package sour dough party bread
1 (1-pound) package Campari tomatoes, thinly sliced
½ cup good quality mayonnaise
½ cup fresh basil leaves, sliced into thin strips

Preheat the oven to 325°. Line two lipped baking sheets with parchment paper. Dredge each bacon slice in brown sugar and place onto a baking sheet. Bake the bacon until golden brown and crisp, about 20 minutes. The bacon will continue to crisp after you remove it from the oven. Cool to room temperature and crumble.

Use a round biscuit cutter to form circles in 30 slices of party bread. (Reserve remaining bread for another use.) Spread each slice with mayonnaise. Top with 1 to 2 slices of tomato. Sprinkle with a pinch of salt. Top with crumbled candied bacon and basil.

Make It Yourself Tip
To prepare your own mayo, place 2 egg yolks, ¾ teaspoon salt, ½ teaspoon powdered mustard, a pinch each of granulated sugar and ground pepper, and 3 teaspoons lemon juice into a blender, or the bowl of a food processor fitted with a metal chopping blade. Pulse for 15 seconds. With motor running, slowly drizzle in 1/4 cup light olive oil (or use moderately high blender speed). As mixture begins to thicken, continue adding up to 1 ¼ cups additional oil in a fine steady stream. As the mixture thickens, alternate the oil with ¼ cup warm water until you reach the desired consistency. Cover and refrigerate for up to 1 week.

Simple Sub
I chose Campari tomatoes for this dish because they are the perfect size to fit on a round piece of bread, ripe, sweet and juicy. You can substitute with ripe plum tomatoes or several small cherry tomatoes that are thinly sliced.

No comments:

Related Posts with Thumbnails