We're still hanging onto summer, and one of the best things summer has to offer is the BLT. Well, BT's, because we didn't have lettuce. But studio lunch is all about being scrappy. 

Makes 2 sandwiches.



3 pieces bacon

Baguette, 10 inch approx.


Olive oil

Red wine vinegar

For the mayo:

1 egg

1 cup mild olive oil

Salt 1/2 clove garlic, minced



Slice the tomatoes into 1/4 inch thick and season generously with salt on both sides. Add 1 tbs of red wine vinegar onto the tomatoes, then drizzle with olive oil. Leave to hang out on the counter for 10 mins.

Toast the bread. I like crunchy baguette as opposed to white bread because the texture makes it feel like you're eating a sandwich made out of bacon, and that would be…ideal.

Cook the bacon on both sides til crisp. Drain on paper towel. Make the mayo by adding 1 egg yolk to a small bowl. Whisk. Drizzle verrry slowly, drop by drop of olive oil while constantly whisking, then when it's thick, keep adding oil a little faster. Go through the entire cup. If it's too thick to whisk add a couple drops of water to help yourself out. When the consistency is creamy and thick, season with salt and add the minced garlic.

Now assemble. Place a generous amount of mayo on each side of the bread. Add a tomato on each side, covering the entire surface area with tomato. You may need to cut up the halves and piece together. Put one piece of bacon on top. Close sandwich, squish a little. The third piece of bacon was for you to snack on while you make the sandwiches. You earned it.



Originally published on September 28, 2022 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 or subscribe here to get the recipe first.

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