Categories: Sandwiches

Ingredients

• 2 cups packed light brown sugar
• 12 to 14 slices Applewood-smoked bacon
• Cooking spray
• 2 tbsp. vegetable oil
• 2 sweet onions, sliced
• Dry red wine, for deglazing
• 1 tsp red wine vinegar
• Kosher salt and black pepper
• 1 cup mayo
• 2 tbsp. barbecue rub
• 1 tsp hot sauce
• 1 Roma tomato, sliced
• 4 brioche buns, split, toasted and buttered
• 4 crisp romaine lettuce leaves

Directions

1. Preheat the oven to 350. Place the brown sugar in a pie dish. Gently press each slice of bacon into the sugar until coated. Line a baking sheet with a wire rack and spray with cooking spray. Arrange the bacon on the rack. Bake, rotating the pan halfway through baking, until the bacon is super crisp and golden, 30-50 minutes. Remove the rack from the pan and let the bacon cool on the rack.

2. Meanwhile, heat a large skillet over medium heat. Place the vegetable oil and onions in the pan and gently cook, stirring only occasionally to let the sugars develop, until the onions are a deep golden brown, about 30 minutes. If necessary, deglaze the pan with red wine a couple of times. Season with the vinegar, salt and pepper and set aside.

3. Combine the mayo, barbecue rub and hot sauce in a small bowl to make an aioli.

4. Build the sandwiches: Season the tomato slices with salt; cut the bacon slices in half. On each toasted bun, place a layer of caramelized onions, followed by about 6 half slices of bacon, a tomato slice, a romaine leaf and a nice schmear of the aioli on the bun top only. Close and serve with extra aioli on the side.

Email to a friend | Print this recipe | Back