Bloggers note – It has been longer that I like since my last post. The legislature is once again in session, which means my day job is substantially busier than normal. There may be a bit more time between posts, but I promise to keep the recipes coming!
Now, to the dish at hand.
The BLT is a classic, but that doesn’t mean it can’t be made better by importing some flavors from Korean cuisine. In this recipe, it is brightened by tangy, spicy kimchi that perfectly complements the salty bacon and ripe tomato. The addition of a creamy, runny egg not only builds on the complexity of flavor, but also makes the meal a bit more substantive.
Easy to assemble while remaining both delicious and unique, this sandwich is great for a fun lunch or weeknight dinner!
Kimchi BLT (serves 1)
Ingredients
- 1 clove garlic, finely chopped
- 2 teaspoons lemon juice
- 3 tablespoons mayonnaise
- 3 slices thick-cut applewood smoked bacon
- 1 egg
- 3 thin slices of tomato
- 2 leaves of bibb lettuce
- 1/4 cup of kimchi, diced
- 2 pieces of sourdough bread, lightly toasted
Instructions
- In a bowl, combine the garlic, lemon juice and mayonnaise until evenly incorporated. Let the mixture sit while you cook the remaining ingredients.
- Heat a skillet to medium-high and cook the bacon in a skillet until crispy, about 3-4 minutes on each side. Remove the bacon to a paper towel and set aside.
- Reduce the heat to medium and crack the egg into the skillet. Let it cook for about 3 minutes, until lightly browned and crispy, then flip using a spatula. Sear the egg for 1 minute on the other side before removing it from the skillet, so that they yolk is still slightly runny.
- To assemble the sandwich, spread the garlic aioli on each piece of bread, then layer the egg, bacon, tomato, lettuce and kimchi on top.
Rosemary Renaissance 