BLT BAR

BLT Bar image

Provided by Ree Drummond : Food Network

Time 13h40m

Yield 12 servings

Number Of Ingredients 34

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27 slices thick-cut bacon
24 leaves green leaf lettuce
12 deli slices sharp Cheddar
3 large red onions, thinly sliced
27 slices cooked thick-cut maple bacon
24 slices soft white sandwich bread
Heirloom Tomato and Watermelon Salad, recipe follows
Homemade Mayonnaise, recipe follows
Quick Pickles, recipes follows
Ketchup
8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes
4 cups 1 1/4-inch chunks seedless watermelon
1/4 cup olive oil
2 tablespoon lemon juice
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 1/2 cups feta, cut into 1/2-inch chunks
1/2 cup torn fresh basil leaves
4 large egg yolks
1 tablespoon Dijon mustard
2 cups vegetable oil
Juice of 2 lemons
1 teaspoon kosher salt
Pinch freshly ground black pepper
1 1/2 cups cider vinegar
1/2 cup brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon celery seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 cucumber, sliced into thin discs
1 jalapeño, seeded and sliced thinly, optional
1/2 small onion, thinly sliced

Steps:

Preheat the oven to 400 degrees F.
Put wire racks into 2 sheet pans, then put the slices of regular bacon on top. Roast until crisp, 15 to 20 minutes. Remove and let cool.
Pack up the lettuce, Cheddar and onions in a foil container. Pack up the two kinds of bacon in a separate foil container. Pack up the bread in a separate foil container.
Set out containers and let everyone make their own sandwiches. Serve with the salad, mayo, pickles and ketchup.
Put the tomato and watermelon chunks in a bowl.
For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, then add salt and pepper to taste.
Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.
Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.
Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
Toss together the cucumber, jalapeño if using and onion, then transfer them to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
Cover and refrigerate for at least 12 hours or up to 7 days.