Baguette BLT’s with Radishes and Spicy Moroccan Spread

Categories: Sandwiches- Burgers- Wraps

Ingredients

• 8 slices thick-cut smoked pork or turkey bacon
• 2 large beefsteak or heirloom tomatoes, cut in thick rounds
• 1 fresh whole- wheat baguette
• 2 handfuls mixed greens such as arugula, watercress, or a mix
• 1 handful radishes or 1 watermelon radish, thinly sliced
• 1/3 cup Greek yogurt
• 2 Tbsp. olive-oil mayonnaise or regular mayonnaise
• 2 to 3 Tbsp. hot pepper sauce or paste such as harissa
• pinch of fine sea salt
• Freshly ground black pepper

Directions

1. Preheat the oven to 425 degrees. Arrange the bacon in a single layer on a wire tack set on top of a baking sheet with a raised edge.

2. Cook until the bacon is crisp, rotating the pan halfway through cooking, about 12 minutes total.

3. Remove from the oven and set aside to cool.

4. Arrange the tomato slices on plates lined with paper towels and season with salt and pepper. Let the tomatoes drain while you make the spicy spread and prepare the bread.

5. To make the spread: Mix together the yogurt and enough hot pepper paste to make you sweat. Season to taste with salt and pepper.

6. Halve the baguette lengthwise and then crosswise into four segments to make flour large sandwiches. Spread both cur sides with spicy spread and layer with cooked bacon, greens, radishes and tomatoes.

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