The classic BLT sandwich is given an extra flavour punch thanks to the cheddar and garlic mayonnaise in this recipe from Nathan Outlaw. Serve this bacon sandwich with a side of chips or a salad for a great lunchtime meal.
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To begin making the sandwich, prepare the cheddar and garlic mayonnaise by placing the egg yolks into a food processor with the cheese, mustard, vinegar and garlic. Blend for 1 minute and then slowly pour in the oil whilst the processor is running
3 free-range egg yolks
2 tsp English mustard
1 tbsp of white wine vinegar
2 garlic cloves
500ml of sunflower oil
50g of cheddar, grated
When all the oil is incorporated stop the blender and add a little salt to taste. Set aside
Cornish sea salt to taste
For the sandwich, cook the bacon slices in a frying pan until crisp. Toast the slices of bread, with 4 slices toasted with shredded or sliced cheddar on top. Season the hard boiled eggs with salt to taste. Stir the chives into the cheddar and garlic mayonnaise
12 slices of bread
16 slices of smoked streaky bacon
salt to season
3 tbsp of chives
80g of cheddar, shredded or sliced
To assemble the sandwich, spread 4 slices of toast with a layer of mayonnaise. Top with half the egg, tomato, bacon and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and finish with the slices of cheese on toast
mixed herb leaves
Secure sandwiches with picks and cut into triangles to serve
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