Ingredients
Scale
Cajun Candied Bacon
- 1 pound thick sliced bacon
- 1 cup brown sugar
- ¼ cup Cajun spice
- ¼ cup chopped pecans
Sriracha Aioli
- 8 ounces mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon fresh lemon juice
Sandwich
- 1 large sourdough boule
- 2 large vine-ripened tomatoes
- 2 ounces spring mix
Instructions
Cajun Candied Bacon
- Preheat oven to 375°F.
- In a bowl, mix brown sugar and Cajun spice.
- Coat each bacon slice with the mixture pressing to coat thoroughly.
- Place bacon on a wire cooling rack set over a baking sheet and sprinkle with chopped pecans.
- Bake for 15-20 minutes until bacon reaches desired doneness. Set aside to cool.
Sriracha Aioli
- Combine mayonnaise, Sriracha, and lemon juice in a small bowl and mix until smooth.
Assemble
- Slice sourdough boule into half inch thick slices and grill or toast until golden.
- Spread a generous layer of Sriracha aioli on each slice of bread.
- Layer with spring mix, sliced tomatoes, and 4 slices of candied bacon.
- Serve immediately.
Notes
- Make Ahead: the Cajun candied bacon can be made up to two days ahead. Store in an airtight container at room temperature and re-crisp in a 375°F oven for 3 to 5 minutes before assembling.
- Bacon: use thick-cut bacon for best results. Thin-cut bacon can burn quickly under the sugar coating before it has a chance to crisp properly.
- Bread: sourdough is our first choice for this sandwich, but any thick-cut, sturdy bread works well. Brioche, ciabatta, or a crusty Italian loaf are all great options.
- Heat Level: for a spicier aioli, add an extra tablespoon of Sriracha. For a milder version, reduce to one tablespoon and add a little extra lemon juice to balance.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: sandwiches
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 890
- Sugar: 52 g
- Sodium: 1493.5 mg
- Fat: 61.2 g
- Carbohydrates: 71.2 g
- Protein: 17.4 g
- Cholesterol: 58 mg