Ingredients
Units
Scale
For the candied bacon:
- See our Candied Bacon recipe for full ingredients and instructions. Make this first.
For the Sriracha aioli:
- 8 ounces mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon fresh lemon juice
For the sandwich:
- 1 large sourdough boule
- 2 large vine-ripened tomatoes
- 2 ounces spring mix
Instructions
- Follow our Candied Bacon recipe and set aside to cool.
- Combine mayonnaise, Sriracha, and lemon juice in a small bowl and mix until smooth.
- Slice sourdough boule into half inch thick slices and grill or toast until golden with good char marks.
- Spread aioli generously on each slice, then layer with spring mix, sliced tomatoes, and candied bacon. Serve immediately.
Notes
- Make Ahead: make the candied bacon up to 2 days in advance. Re-crisp in a 350°F oven for 3 to 5 minutes before assembling.
- Bread: sourdough is our first choice but ciabatta, or a crusty Italian loaf work well too.
- Heat Level: for a spicier aioli add an extra tablespoon of Sriracha. For milder, reduce to one tablespoon.
- Prep Time: 10 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