Not De-Pressed BLTini
Not De-Pressed BLTini
Bikinis, martinis, crostinis, and paninis. Why are there so many basic bitch staples that end in “ini”? The good thing is that you don’t have to say “eeny meeny miny moe” to any of the above—a basic bitch can have it all. If the only thing you’ve recently pressed is an acrylic nail from Sally’s, get excited for this pressed BLTini on sourdough bread with extra mayo and emphasis on the B. Because like that L’Oréal model with the annoyingly perfect and shiny hair in that commercial you just saw, you may just be worth it.
Ingrediënten
FOR THE PICKLED RED ONIONS
- 1½ cups distilled white vinegar
- 1½ cups water
- ÂĽ cup granulated sugar
- 1 tablespoon kosher salt
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 2 garlic cloves thinly sliced
- ½ teaspoon red pepper flakes
- 2 bay leaves
- 2 large red onions thinly sliced
FOR THE ROASTED TOMATO JAM
- 1½ pounds Roma tomatoes about 6 large
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- 1 tablespoon light brown sugar
- Pinch of red pepper flakes
- 1 tablespoon sherry vinegar
FOR THE HERBED MAYONNAISE
- ½ cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice from 1 medium lemon
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- Kosher salt and freshly ground black pepper
FOR THE BLTINI
- 1 pound thick-cut bacon
- 2 cups baby arugula
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 baguette sliced in half lengthwise
- 1 tablespoon unsalted butter melted
Instructies
- First make the pickled red onions: In a medium saucepot, combine the distilled white vinegar, water, sugar, salt, mustard seeds, coriander seeds, peppercorns, garlic, red pepper flakes, and bay leaves.
- Bring to a boil, then reduce the heat and simmer until the sugar and salt have dissolved.
- Put the onions in a large glass bowl.
- Pour the pickling liquid over the onions and let sit until cooled to room temperature.
- Transfer into airtight containers and store in the refrigerator until ready to use, up to 1 month.
- Next make the roasted tomato jam: Preheat the oven to 450ÂşF.
- Line a baking sheet with a silicone baking mat.
- Cut the tomatoes in half lengthwise and remove the core.
- Drizzle with the olive oil and season with salt and pepper.
- Place the tomatoes cut-side down on the prepared baking sheet and roast for about 25 minutes, until they are very soft, have some color to them, and have cooked down.
- Remove from the oven and let cool, then discard the tomato skins.
- Reduce the oven temperature to 350°F.
- Meanwhile, in a straight-sided medium skillet over medium-high heat, melt the butter.
- Add the onion and garlic and cook until translucent, about 5 minutes.
- Add the roasted tomatoes, light brown sugar, and red pepper flakes.
- Break up the tomatoes with a wooden spoon until they have a slightly chunky consistency.
- Simmer the tomatoes until they have achieved a jam-like texture, about 20 minutes.
- Add the sherry vinegar and season with salt and black pepper.
- Remove from the heat and let cool completely.
- Meanwhile, make the herbed mayonnaise: In a medium bowl, combine the mayonnaise, lemon juice, tarragon, parsley, and chives.
- Season with salt and pepper.
- Set aside.
- Make the BLTini: Divide the bacon between two baking sheets and bake for 15 to 20 minutes, until crispy.
- Remove from the oven and drain the bacon on paper towels.
- Preheat a panini press.
- In a medium bowl, toss the arugula with the olive oil and season with salt and pepper.
- Set aside.
- Spread the cut side of one half of the baguette with the tomato jam.
- Add the bacon, overlapping as necessary, then the pickled red onions and arugula.
- Spread the cut side of the other half of the baguette with the herbed mayonnaise and close the baguette.
- Cut into 4 to 6 sandwiches and brush with the melted butter.
- Cook the sandwiches in batches on the panini press until golden.
- Serve.
Notes / Tips / Wine Advice:
Extra tomato jam will last in an airtight container in the refrigerator for about 2 weeks.
If you don’t own a panini press, you can wrap your sandwiches in foil and grill for 3 minutes on each side. Just be sure to press down on them with a spatula as they cook.
If you don’t own a panini press, you can wrap your sandwiches in foil and grill for 3 minutes on each side. Just be sure to press down on them with a spatula as they cook.
