Bacon, Bacon, Bacon! Who doesn’t love bacon?!
When trying to think of the best sandwich to celebrate the 4th of july, I wanted to come up with something as American as I could think of. Well to me, the BLT is the ultimate American classic. It’s also something that can be prepared ahead so you aren’t stuck in the kitchen. That leaves your hands free to play with sparklers, because, hey… not only do I love bacon, but I really love sparklers. With BLTs, you aren’t stuck standing next to a hot grill, cooking yourself right along with all that food fare.
I did a little research to find out the origin of the BLT. Bacon sandwiches are super popular in Great Britain, and are often topped with ketchup, but the addition of tomato and lettuce seems to be a uniquely North American tradition. The BLT is actually is one of the most popular sandwiches in the United States. So this truly makes this an appropriate recipe for use on our Independence day.
July 4th Bacon Onion Focaccia BLT
This sandwich starts with a great Bacon Onion Focaccia recipe, a bread that elevates this American classic into something that will set off fireworks of flavor in your mouth.
Assemble your BLTs in any way you like, but be sure to top these ALL-AMERICAN bad boys with an American flag toothpick. It wouldn’t be the 4th of July without them. Have fun, but please don’t burn yourself–not while you’re frying up the bacon or playing with those sparklers.
Have a safe and wonderful Independence Day!
Nicole @ www.Confectionalism.com
- 1 Tbsp Sugar
- 1 Tbsp Active Dry Yeast
- 1 1/2 Cups Warm Water (90 degrees F)
- 4 Cups All-purpose Flour
- 1 tsp Salt
- 1 Medium Onion, Finely Chopped
- 3 Tbsp Bacon Grease, Divided
- 1/4 Cup Cooked, Crumbled Bacon
- 1 lb Bacon, Cooked
- 1 Tomato Sliced
- 1 Cup Lettuce Leaves
- 3 Tbsp mayonaise
- Combine sugar, yeast and warm water in the bowl of a stand mixer fitted with a dough hook
- Let yeast proof in bowl with sugar and water for five minutes.
- Add the flour with mixer on low, 1 cup at a time, until combined.
- Add salt and onion to dough in mixer. Knead on low speed for five minutes, until the dough is smooth.
- Cover the dough bowl with plastic wrap and let proof at room temperature for 1 hour, or until doubled in size.
- Grease a baking sheet with 1 Tbsp of bacon grease.
- Once the dough has doubled, scrape the dough out of the mixer bowl, and onto the greased baking sheet.
- Using your hands, (wetting your hands will keep the dough from sticking to them) press out the dough to cover the length and width of the baking sheet. If the dough starts resisting and springing back, let rest for five minutes and finish pressing out the dough.
- Warm the remaining bacon grease to a liquid state.
- Once pressed into baking sheet, brush the melted bacon grease across the top of the dough. Then, sprinkle the surface with bacon crumbles and 1/4 tsp salt.
- Let the dough proof a second time on the baking sheet, until doubled.
- Once the dough has doubled a second time, press the tips of your fingers into the dough in varied places to form dimples along the surface.
- Bake at 375 degrees F for 25 min. until light golden brown.
- Let the bread cool to room temperature, then cut the bread into desired sandwich sizes.
- Split the bread, and spread with mayonnaise.
- Layer bacon, lettuce and tomato to assemble each sandwich.
- Top with an awesome American flag toothpick and enjoy!