BACON, LETTUCE, TOMATO WITH TOMATO JAM

BACON, LETTUCE, TOMATO WITH TOMATO JAM image

Yield 1

Number Of Ingredients 20

SANDWICH INGREDIENTS
2 slices of good quality white or wheat bread, toasted
Lemony mayo (mix 1 teaspoon of fresh lemon juice into 1/2 cup of Hellman's mayonnaise)
4 strips of crisp, crisp bacon
Small handful of field greens or mesclun mix
Cutty's tomato jam*
*Cutty's Tomato Jam
TOMATO JAM INGREDIENTS
1½ pounds Roma tomatoes, cored and chopped coarsely
2 tablespoons fresh lemon juice
2 tablespoons brandy (optional)
1 teaspoon grated fresh ginger
1 scant cup granulated sugar
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon red chile flakes
1 teaspoon salt
TOMATO JAM PREPARATION
Combine all ingredients in a medium-sized heavy-bottom pot, preferably nonstick. Cook over medium-high heat until bubbling.
Reduce heat to low and gently simmer, stirring occasionally, until mixture is thick and syrupy, about 1 hour. Cool the jam; season with salt and pepper if necessary. Store in the fridge.

Steps:

1. Spread lemony mayo on the bottom slice of toast. (The extra lemon in the mayo balances the rich sweetness of the tomato jam). 2. Add the greens and then the bacon strips. 3. On the other slice of toast, spread a modest layer of tomato jam. The stuff is ridiculously delicious, but it's also powerful stuff. On top of the tomato jam, spread another layer of lemony mayo. 4. Top the sandwich, serve with the tomato jam side on top, and yell, "Tijuana!"