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Bacon Lettuce Tomato Toast Sandwich with Homemade Mayo
A hearty BLT‑style sandwich made with crispy streaky bacon, fresh tomato‑shallot salad, crisp lettuce and thick, buttery homemade mayonnaise, all assembled on potato bread that’s fried in the rendered bacon fat for extra flavor.
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Cost Breakdown
Critical Success Points
- • Slowly adding oil while whisking to create a stable mayonnaise emulsion.
- • Cooking bacon on low heat to render fat and achieve crispness without chewiness.
- • Frying the outer bread slices in bacon fat to absorb flavor.
Safety Warnings
- • Raw egg yolks carry a risk of salmonella; use fresh or pasteurized eggs.
- • Hot oil can splatter – keep a safe distance and use a splatter guard if needed.
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