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      Ultimate Bacon Sandwich

      Ultimate Bacon Sandwich by Chadwick Boyd
      prep 45 min. cook 10 min.
      8 slices Texas toast
      4 to 5 Tbsp. butter, melted
      1 recipe Tomato Peach Chutney, below
      4 slices extra-thick pepper bacon, cooked and halved
      6 to 8 oz. fresh mozzarella, sliced 14 inch thick
      4 crisp leaves of butter lettuce, center veins removed

      1. Lightly brush one side of each slice of toast with melted butter. Place four slices, buttered
      sides down, on a cutting board. Spread each with 14 cup Tomato Peach Chutney. Layer on bacon,
      mozzarella, and lettuce. Top with remaining bread slices, buttered sides up.
      2. Heat a grill pan over medium heat. Add sandwiches. Cook 2 to 3 minutes on each side or
      until golden, turning once.

      Makes 4 servings.


      Tomato Peach Chutney: In a large skillet over medium-high heat, cook 112 cups chopped sweet
      onion, 2 Tbsp. minced garlic, and 13 cup water until tender. Add 3 cups cherry tomatoes. Cook
      5 to 7 minutes more until tomatoes begin to pop. Using a potato masher or the back of a wooden
      spoon, gently mash tomatoes. Add 112 cups coarsely chopped peaches, 13 cup water, 2 Tbsp. cider vinegar, 2 Tbsp. packed brown sugar, 1 tsp. sea salt, and 14 tsp. crushed red pepper. Bring just to boiling. Stir to dissolve sugar; reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens. Store chutney in an airtight container in the refrigerator for up to 5 days.

      Each serving 527 cal, 28 g fat, 71, chol,1160 mg sodium, 49 g carb, 3 g fiber, 19 g pro.