Bacon Sandwich

Adapted by
June 2008
Yield: 4 Servings


Pickled Thai Chilies
8 fresh Thai chilies
1 tablespoon oil
¼ cup red onion, julienne
2 tablespoons fresh lime juice
2 teaspoons salt
To Assemble and Serve
4 semolina baguettes, halved length-wise
Garlic butter
Chili mayonnaise
2 Kirby cucumbers, shaved into1/8-inch thick strips
Pickled carrots
1 bunch cilantro sprigs, washed
1 pound rendered crispy bacon, cut into strips


For the Pickled Thai Chilies

Heat a large sauté pan over medium high heat, add chilies and allow to skin to blister and blacken. Add oil and sauté chilies until soft. Remove chilies from heat and transfer to non-reactive container. Add onion, lime juice, and salt. Cover with plastic and let rest at room temperature until cool. 

To Assemble and Serve

Spread garlic butter on baguette and place in toaster oven. Remove and spread each side with chili mayonnaise. Lay cucumber slices evenly on one side of each sandwich and top with an even layer of pickled carrots. On the opposite side, lay the cilantro sprigs. Divide bacon and Pickled Thai Chilies between the sandwiches. Cut sandwiches in half, and individually wrap.