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Home | Recipes | Winter BLT with Tomato-Bacon Jam
Main Dish

Winter BLT with Tomato-Bacon Jam

The perfect date.

  • Chef Nate Luce
  • Sysco Minnesota
Email article

When we asked seven Sysco chefs from across the county for their own original soup-and-sandwich pairings, they drew upon their backgrounds and regional cuisines, as well as their own ingenuity. Chef Nate Luce, in the heartland of Minnesota, created a silky Chicken and Wild Rice Soup with an updated BLT made with Tomato-Bacon Jam and Brussels sprout leaves.

Ingredients

TOMATO BACON JAM

WINTER BLT

Directions

FOR THE TOMATO- BACON JAM

  1. Drain oil from the tomatoes (save for other uses) and process tomatoes in a blender or food processor until they reach a paste-like consistency.
  2. In a large stainless steel pan over medium heat, cook the bacon until the fat renders. Dice and set aside.
  3. Add onions to the pan and cook until caramelized.
  4. Add the processed tomatoes, sugar, brown sugar, vinegar and salt. Bring the mixture to a boil, then lower heat and simmer, stirring occasionally, until the processed tomatoes have further broken down and you get a jam-like consistency, about 20 minutes.
  5. Add diced bacon and cook for 5 minutes longer. Let cool.
    Store in the cooler for up to 7 days. (Yields about 5 cups of jam.)

FOR THE WINTER BLT

  1. Spread butter on both sides of the Texas toast and toast on a pan or flattop grill.
  2. Sear the pork belly until golden brown on each side.
  3. Place the Brussels sprout leaves in the fat from the pork belly and cook until crisp.
  4. To assemble, spread Tomato-Bacon Jam on one slice of the toast, arrange the brussel sprout leaves and top with the pork belly and the other slice of toast.

Ingredient availability varies by location*

Email article

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