BLT with Rosemary Tomato Jam
Helen Park
2
Sandwich
Bring your BLT up to the next level, or 2, while holding on to summer with Ayala Tomato Jam.
Ingredients
4 slices lightly toasted Challah bread
6 leaves romaine lettuce, clean and split down the center rib
3 Tbsp mayonnaise
10 slices thick cut bacon, cooked
½ cup Ayala Tomato Jam
blank
¼ cup sugar
2 Tbsp water
2 cups tomato dice (fresh or canned)
1 Tbsp lemon juice
1 tsp Ayala blend
½ tsp fine sea salt
2 Tbsp olive oil
Directions
blank
In a small heavy bottom sauté pan, cook the sugar to an amber caramel.
Add the rest of the ingredients and bring back to boil.
Simmer for 20 minutes or until the tomato is cooked and the jam is sticky and shiny. You can lower the heat to medium or low if needed to avoid scorching.
Remove from heat and store.
blank
Start with the toasted bread, divide the mayonnaise between 2 slices and spread evenly from edge to edge to ensure every bite gets mayonnaise.
Lay the cut romaine leaves down, then the bacon, topping with the Ayala Tomato Jam divided between the sandwiches.
Close with the sandwiches with the remaining toasted bread and enjoy.
