The Heirloom & Iberico Truffle BLT

Ingredients

• •8 slices thick-cut Iberico bacon
• •2 tablespoons pure maple syrup
• •1 teaspoon Dijon mustard
• •2 large heirloom tomatoes, sliced into 1/2-inch wheels
• •1 head hydroponic butter lettuce, leaves separated
• •4 thick slices artisanal sourdough bread
• •2 tablespoons unsalted butter, softened
• •1 tablespoon aged balsamic vinegar
• •2 large egg yolks
• •1/2 cup neutral grapeseed oil
• •1 tablespoon black truffle carpaccio or truffle pâté
• •1 clove garlic, finely minced
• •1 teaspoon fresh lemon juice
• •Maldon sea salt and freshly cracked black pepper to taste

Instructions

1. 1Preheat oven to 400°F (200°C). Whisk together maple syrup and Dijon mustard in a small bowl.
2. 2Arrange Iberico bacon slices on a wire rack set over a rimmed baking sheet. Brush both sides generously with the maple mixture. Roast for 15-18 minutes until crisp and caramelized, then set aside to rest.
3. 3Prepare the truffle aioli by whisking egg yolks, minced garlic, and lemon juice in a stainless steel bowl. Slowly drizzle in grapeseed oil while whisking vigorously until the mixture is thick and emulsified. Fold in the black truffle pâté and a pinch of salt.
4. 4Heat a large skillet over medium heat. Spread butter on the sourdough slices and toast until golden brown and crisp on both sides.
5. 5Season the heirloom tomato wheels with Maldon sea salt, cracked pepper, and a light drizzle of aged balsamic vinegar.
6. 6Spread a generous layer of the house-made truffle aioli on one side of each toasted sourdough slice.
7. 7Layer the bottom sourdough slices with the hydroponic butter lettuce, followed by 4 slices of the maple-glazed Iberico bacon, and finally the seasoned heirloom tomato wheels.
8. 8Top with the remaining sourdough slices, press down gently to meld the flavors, and serve immediately.