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.
TOMATO BACON JAM
FOR THE TOMATO- BACON JAM
- 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.
- In a large stainless steel pan over medium heat, cook the bacon until the fat renders. Dice and set aside.
- Add onions to the pan and cook until caramelized.
- 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.
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
- Spread butter on both sides of the Texas toast and toast on a pan or flattop grill.
- Sear the pork belly until golden brown on each side.
- Place the Brussels sprout leaves in the fat from the pork belly and cook until crisp.
- 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.