The Ultimate BLT

Serving Size: 6

"Whether it’s an intricate appetizer or something to drink, I want my guests to literally taste the best thing they’ve ever had when they come over," says Billy.  His insanely delicious Ultimate BLT won't disappoint.

Ingredients

  • 6 Roma tomatoes, cut into quarters
  • fresh cracked pepper to taste
  • kosher salt
  • 5 Tbsp olive oil
  • 6 slices of sharp cheddar cheese
  • 1 tsp white wine vinegar
  • 0.5 cup shredded asiago cheese
  • 0.33 cup chiffonade fresh basil
  • 1 cup mayonnaise
  • 18 double thick cut double smoked cooked crispy bacon
  • 6 leaves red leaf lettuce
  • 1 Ounce unsalted butter
  • 6 eggs
  • 6 de-gilled portobello mushrooms
  • 8 sprigs of fresh thyme
  • 12 garlic cloves
  • 6 Cobblestone Corn Dusted Kaiser Rolls

Directions

  1. Tomatoes: place the tomatoes skin side down on a sheet pan lined with parchment paper.  Spread out the garlic cloves on the sheet pan as well.
  2. Season the tomatoes well with salt and pepper and drizzle on 2 tablespoons of olive oil.  Top the tomatoes off with fresh thyme sprigs and slow roast in the oven on 275° for 3 hours.  Remove from the pan set aside once cooked.
  3. Portobello’s: Place the Portobello mushrooms cap side down on a sheet pan lined with parchment paper and drizzle on 3 tablespoons of olive oil, salt and pepper and roast in the oven on 375° for 25 minutes.  Remove the mushrooms from the pan and set aside once they are cooked.
  4. Asiago-Basil Mayo: Whisk together the mayonnaise, basil, Asiago cheese, vinegar, salt and pepper in a medium sized bowl until completely combined.  Keep cool
  5. Eggs: Fry the eggs on medium high heat in 1 ounce of unsalted butter until the desired amount of doneness is achieved.  Season with salt and pepper.
  6. To Assemble: Place all sides of the buns in the broiler on low heat and toast until lightly brown and crispy, about 1 to 2 minutes.
  7. On each bottom Cobblestone Kaiser Roll bun layer on the cheddar cheese, roasted Portobello mushroom, fried egg, red leaf lettuce, 3 strips of crispy bacon, 4 confit’d tomatoes and spread on the Asiago-Basil mayo on the other bun and add to the top of the layered sandwich.

For the full post, visit Chef Billy Parisi.

Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.