Lattice Bacon For Blt Recipe 465

Steps:

• Preheat the oven to 400 degrees F.
• Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
• Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
• Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or foil. For each lattice, weave 6 strips of bacon, 3 in each direction, on the prepared baking sheet. Set an ovenproof rack upside down on the bacon to keep it flat. Bake for 15 to 20 minutes, depending on the thickness of the bacon, until browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain. Meanwhile, in a small bowl, whisk the mayonnaise with the tarragon and lemon juice. Season with salt and pepper. Spread the tarragon mayonnaise on each slice of toast. Arrange the sliced avocado, cucumbers and tomato on 4 slices of the toast and sprinkle with salt and pepper. Top with the bacon lattices, Bibb leaves and sprouts. Close the sandwiches and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a piece of heavy duty aluminum foil about twice as long as a rimmed baking sheet. Pinch and fold every inch or so of the foil to create ridges for the bacon to drain into while cooking.
• Place bacon side by side on the ridged foil.
• Bake in preheat oven to your desired level of doneness and a bit of foam forms on the surface, 25 to 30 minutes.

Steps:

• Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
• Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
• Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
• Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
• Do Ahead
• Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

Steps:

• Heat the oven to 400 degrees. Line a sheet pan with foil, including up the sides. Arrange the bacon in a single layer on the lined sheet pan, overlapping pieces slightly, if necessary, to fit them all on the pan. Transfer to the oven and cook, without flipping, until deep golden brown and curling in spots, 15 to 25 minutes. (You can put the bacon in as the oven heats up; it will help the fat render.) Transfer the cooked bacon to a paper towel-lined plate. (You can fold and curl the pieces onto the plate; this will add more texture to the final sandwich.)
• Meanwhile, season the tomatoes with salt and pepper. Cut four 1/4-inch-thick slabs of the iceberg lettuce crosswise. (Make a wedge salad with the rest.) Toast the bread in the toaster or directly on an empty rack in the oven, flipping halfway through.
• Spread one side of the toasted bread with mayonnaise and/or mustard. Add 2 slices of tomato to half the bread slices. Top with one slab of lettuce, then add the bacon. It will be tricky to lay the bacon flat, and that's good. Arrange them irregularly, so there are pockets of air between the slices.
• Top with the remaining slices of bread. Press down slightly, cut in half and eat right away.

Steps:

• Overlap bacon in crisscross pattern as shown & bake on foil for BLT sandwich