BLT with Rosemary Tomato Jam
Bring your BLT up to the next level, or 2, while holding on to summer with Ayala Tomato Jam.
Category
Sandwich
Servings/Yield
2
Author
Helen Park
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
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
Ayala Tomato Jam, makes 1 ½ cups
Directions
For the tomato jam
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.
To assemble the sandwich:
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.
Recipe Note
Recipe Notes
Feel free to substitute the Ayala with your blend of choice or just a good quality pepper blend.
Resist the urge to stir the caramel or the tomatoes just after adding to the caramel pan. The sticky mix will harden on your spoon instead of staying in the jam. Once the fruit has boiled a little and combined with the caramel, it will be good to stir with a heat resistant spatula, scraping the sides of the pan as needed.
Variations and Ideas
For more jams and preserves, check out the Quick Pan Jams!
Questions? Contact helen@laboiteny.com
