|
Look for dense, thickly cut white bread to support the layers of this sandwich, and use double-smoked, black pepper, or other flavorful bacon - it should be thickly cut, too.
1 small head garlic
1 teaspoon olive oil
2 sprigs fresh thyme, rosemary, or oregano
1/2 cup mayonnaise
12 strips bacon
4 slices white sandwich bread, such as pain de mie (Pullman), sliced about 1/2 inch thick
1 small head Bibb or red-loaf lettuce
1 to 2 vine-ripened tomatoes, thinly sliced
Salt and freshly ground pepper
Heat oven to 375°F. Rub entire head of garlic with olive oil. Place on aluminum foil, add herbs, and wrap tightly. Cook until cloves are soft, 25 to 35 minutes. Set aside to cool. Squeeze roasted garlic out of each clove onto a cutting board. Transfer soft garlic to a medium bowl; mash with a fork until smooth. Stir in mayonnaise, and set aside.
Working in batches, fry bacon in a heavy skillet over medium-high heat until crisp. Transfer bacon to paper towels to drain. Toast the bread under a broiler until lightly golden on both sides.
Spread one side of each bread slice with garlic mayonnaise. Arrange lettuce over two slices. Top with tomatoes and bacon. Season with salt and pepper. Top with remaining bread slices, and serve.
Makes 2 sandwiches.
|
