From the Kendall Jackson Culinary Team
This was one of the best BLT's I've had. The Cherokee Purple Tomatoes were prime. Plus the mayo, hot paprika combo was very nice.
1/2 cup mayonnaise
1 tsp hot pimentõn
2 cups baby arugula or mixed greens
1 tablespoon evoo
8 slices sourdough bread, toasted
2 Cherokee Purple heirloom tomatoes, or other large red, or black heirloom tomatoes, sliced
Sea salt to taste
8 ounces apple wood smoked bacon, cooked until crisp
4 ounces dry jack or semi dry jach cheese such as Vella Mezzo Secco, shaved or thinly sliced
Wine Pairing: Syrah
Whisk mayonnaise and pimentõn together.
Gently toss salad greens with evoo to coat
Spread 1 Tbs. mayo over each slice of toast. Layer 4 of the toast slices with the tomatoes, a pinch of salt, bacon, cheese and dressed argula. Top with remaining toast slices.
My notes: used Best Foods mayonnaise, and added the paprika to my taste
I had Half-Sharp Paprika on hand and used that
I did not dress the lettuce, used purple leaf lettuce
I used Danish Havarti with Caraway Seeds, sliced very thin