Cooking With John Dicks – Host Burning Rubber Radio – Weekly Blog
7/8/20 Gluten – Open-Faced BLT on the Grill #24
Open-Faced BLT on the Grill
* One 14 ounce pop-tube pizza dough.
* 2 tablespoons olive oil.
* 2 tablespoons chopped fresh parsley .
* 1 tablespoon chopped fresh rosemary.
* 2 cloves garlic, chopped.
* Salt & pepper.
* 1 tablespoon brown sugar.
* 1/4 teaspoon cayenne pepper.
* Zest of 1 lemon.
* Freshly ground black pepper.
* 4 slices thick-cut bacon.
Tomatoes & Lettuce :
* Two 1-inch slices beefsteak tomato.
* One 1-inch slice iceberg lettuce.
* 2 tablespoon olive oil.
* Salt & pepper.
* 1/2 cup mayonnaise.
* 1 teaspoon honey.
* 1 teaspoon lemon juice.
* 1 teaspoon sriracha seasoning.
1. Preheat grill to 400 degrees F.
2. For the bacon: mix the brown sugar, cayenne pepper, zest of lemon & a little black pepper in a bowl. Press the bacon into this mixture & place on a piece of non-stick aluminum foil on the grill. Cook until bacon is crispy, about 18 to 20 minutes. Remove from grill and chop.
3. Lay out the dough on a work surface & sprinkle with olive oil, parsley rosemary, garlic, a pinch of salt & pepper. Fold it over itself and roll out or press with your hands to make a square that could fit four slices of bread, because that’s the goal. You will eventually want to cut this into fourths to serve. Place on the direct heat of the grill & cook until it releases from the grill & is slightly golden brown, about 3 to 5 minutes. Flip & cook until done, 5 to 8 minutes.
4. For the tomatoes & lettuce, brush the tomato slices & lettuce with olive oil, salt and pepper. Place the tomatoes & lettuce directly on the grill & cook, flipping halfway through, until the tomatoes & lettuce are slightly charred, 3 to 5 minutes.
5. Build the sandwiches, mix mayonnaise, honey, lemon juice & sriracha seasoning in a small bowl. Chop the grilled tomatoes & lettuce. Add the chopped tomatoes to the bread, then add the chopped bacon & lettuce. Drizzle with sriracha mayonnaise. Cut into four pieces and serve.
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