B.L.A.T. Bacon-Lettuce-Artichoke-Tomato Sandwich
- 1 large 14.5 ounce jar Cynara Baby Artichoke Hearts, drained
- ½ heirloom tomato, sliced ¼ inch thick
- 2 strips smoky bacon
- Mixed baby lettuces
- 1 small focaccia loaf, split (or any firm bread)
- 2 tablespoons mayonnaise
- A pinch of sea salt
- Fresh-ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- Potato chips
Slice each of the baby artichokes in half through the stem. In a large sauté pan over medium heat, fry the bacon until crisp and reserve on a paper towel. Sauté the baby artichokes cut side down in the remaining bacon fat until golden brown and fragrant. Add to the plate with the bacon. Lightly toast the split focaccia bread.
On the bottom half of the toasted focaccia, add the thick-sliced tomatoes. Drizzle with a tablespoon of EVOO and a pinch of sea salt. Place the sautéed baby artichokes in an even layer on top of the tomatoes and follow with the crispy bacon strips.
In a bowl, dress the mixed baby lettuces with another tablespoon of EVOO and the fresh lemon juice. Place the greens on top of the bacon. Spread the mayonnaise evenly on the top slice of bread and close the sandwich. Serve with potato chips.
Chef John Husby
Chef John has travelled the globe in search of good food, and now he is opening up a new frontier for artichoke hearts of all kinds. He’ll reinvent classic dishes and create new favorites. Get ready to be inspired for creative experiments of your own.