This BLT is definitely not your ordinary BLT. This one is served open faced with thick sliced bacon, red onions, crisp iceberg lettuce and spicy mayo.
Thick slices of bread
pinch of cayenne
1/4 t. horseradish
1/2 pound thick sliced bacon, fried and drained well
1 large very ripe tomato, sliced
Shredded iceberg lettuce
Thinly sliced red onion
We used thick slices of rosemary bread. You can choose any sort of bread you like, but make sure it is thick sliced. A nice "country styled" bread would be an excellent choice. Heat a grill pan over high heat and brush both sides of the bread slices with olive oil. Let the bread heat until you have nice grill marks and then flip slices over and repeat.
Depending on how many sandwiches you're making, take 1/4 - 1/3 cup of your favorite mayonnaise and add cayenne and horseradish. As always, adjust the amounts to the heat level you like. Blend it in well and spread on the bread.
Now add a layer of the bacon
You'll need to turn the broiler on and place the tomato slices on a baking sheet. Put the tomatoes under the broiler just until they begin to soften. Add them on top of your bacon slices.
Next add the thinly sliced red onion and shredded iceberg lettuce.
Add a few sprigs of dill
And top with sliced avocados if you'd like.
Yep, you're going to need a fork!