The Super Bowl may not be a calendar holiday, but in my house it’s one of the biggest days of the year. It’s a reason to get together with friends, watch every commercial, grill when it’s absolutely freezing outside, and say farewell to football for 7 months. The great Vince Lombardi said his life consisted of, “Faith, Family and Football,” which would be similar to mine except add in “Friends” and “Food!” Food on Super Bowl is the only consistently good thing on that day since your team may not be in the game or perhaps they’re losing, badly.
Whenever we are entertaining with friends, family, or new faces, being a chef I know I’ve got to bring it. Whether it’s an intricate appetizer or even something to drink, I want my guests to literally taste the best thing they’ve ever had when they come over. There are tons of great Super Bowl recipes and staple items to serve on Super Bowl Sunday, from chili, to wings, to nachos, but to me it has to start with a solid base that can fill you up. You can certainly try one of everything, but either you’re going to be starving shortly into the game or you’re going to have the worst stomachache known to man. A killer sandwich can satisfy that need with ease, and if you’re coming over to my house it’s going to be the best flippin sandwich you’ve ever eaten, or like my dad and I call it, “sammich!” So after much thought, I made an insanely delicious Ultimate BLT, after all it has bacon and it’s impossible for it to not be good.
Any great sandwich of course starts with the bread. Cobblestone makes the perfect Kaiser Roll for my BLT (see more great breads you could use at cobblestonebreadco.com). The size of it is just right and of course it’s the king of buns when it comes sandwiches J. The key to making it extra tasty is a light toast on both sides so that it’ll stay crisp when serving it. For the tomatoes I thought it would be horribly boring to serve a slice, so why not slow roast them on 275° for 3 hours with garlic, olive oil and thyme.
We in the culinary world like to call this tomato confit! There are of course other predominant ingredients in BLT’s like lettuce and bacon. I’m a huge fan of red leaf lettuce no matter if I’m eating it on a burger or a club, don’t ask why I have no idea other than the fact that it tastes really good when eaten all by itself. For the bacon I went with a double smoked, double thick cut because we are talking ultimate BLT here! I knew I couldn’t leave it at that, I had to push this thing over the edge so I made an Asiago and Basil Mayo along with topping it off with a fried egg, cheddar cheese and a roasted Portobello mushroom. Honestly this may be one of the top 10 best things I’ve ever eaten, it’s that good.
You can tell from the pictures just how tasty this thing is, and in my book the sloppier the better!
Also, don’t be afraid to layer this sandwich higher with even more bacon, more lettuce and more tomato confit.
A really easy way to reheat the sandwich without burning anything would be to remove the lettuce and put the open face sandwich portion under the broiler on low heat for 1 minute. It will re heat everything without scorching anything, including the bun.
And of course like always a nice big fancy picture for pinning!
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Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.
The Ultimate BLT Recipe
- 6 Roma tomatoes cut into quarters
- 12 garlic cloves
- 8 sprigs of fresh thyme
- 6 de-gilled Portobello mushrooms
- 6 eggs
- 1 ounce of unsalted butter
- 6 leaves of red leaf lettuce
- 18 double thick cut double smoked cooked crispy bacon
- 1 cup of mayonnaise
- 1/3 cup of chiffonade fresh basil
- ½ cup of shredded Asiago cheese
- 1 teaspoon of white wine vinegar
- 6 slices of sharp cheddar cheese
- 5 tablespoons of olive oil
- Kosher salt and fresh cracked pepper to taste
- 6 Cobblestone Corn Dusted Kaiser Rolls
Tomatoes: place the tomatoes skin side down on a sheet pan lined with parchment paper. Spread out the garlic cloves on the sheet pan as well.
Season the tomatoes well with salt and pepper and drizzle on 2 tablespoons of olive oil. Top the tomatoes off with fresh thyme sprigs and slow roast in the oven on 275° for 3 hours. Remove from the pan set aside once cooked.
Portobello’s: Place the Portobello mushrooms cap side down on a sheet pan lined with parchment paper and drizzle on 3 tablespoons of olive oil, salt and pepper and roast in the oven on 375° for 25 minutes. Remove the mushrooms from the pan and set aside once they are cooked.
Asiago-Basil Mayo: Whisk together the mayonnaise, basil, Asiago cheese, vinegar, salt and pepper in a medium sized bowl until completely combined. Keep cool
Eggs: Fry the eggs on medium high heat in 1 ounce of unsalted butter until the desired amount of doneness is achieved. Season with salt and pepper.
To Assemble: Place all sides of the buns in the broiler on low heat and toast until lightly brown and crispy, about 1 to 2 minutes.
On each bottom Cobblestone Kaiser Roll bun layer on the cheddar cheese, roasted Portobello mushroom, fried egg, red leaf lettuce, 3 strips of crispy bacon, 4 confit’d tomatoes and spread on the Asiago-Basil mayo on the other bun and add to the top of the layered sandwich.