Categories: Sandwiches
Ingredients
- 2 cups packed light brown sugar
- 12 to 14 slices Applewood-smoked bacon
- Cooking spray
- 2 tbsp. vegetable oil
- 2 sweet onions, sliced
- Dry red wine, for deglazing
- 1 tsp red wine vinegar
- Kosher salt and black pepper
- 1 cup mayo
- 2 tbsp. barbecue rub
- 1 tsp hot sauce
- 1 Roma tomato, sliced
- 4 brioche buns, split, toasted and buttered
- 4 crisp romaine lettuce leaves
Directions
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Preheat the oven to 350. Place the brown sugar in a pie dish. Gently press each slice of bacon into the sugar until coated. Line a baking sheet with a wire rack and spray with cooking spray. Arrange the bacon on the rack. Bake, rotating the pan halfway through baking, until the bacon is super crisp and golden, 30-50 minutes. Remove the rack from the pan and let the bacon cool on the rack.
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Meanwhile, heat a large skillet over medium heat. Place the vegetable oil and onions in the pan and gently cook, stirring only occasionally to let the sugars develop, until the onions are a deep golden brown, about 30 minutes. If necessary, deglaze the pan with red wine a couple of times. Season with the vinegar, salt and pepper and set aside.
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Combine the mayo, barbecue rub and hot sauce in a small bowl to make an aioli.
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Build the sandwiches: Season the tomato slices with salt; cut the bacon slices in half. On each toasted bun, place a layer of caramelized onions, followed by about 6 half slices of bacon, a tomato slice, a romaine leaf and a nice schmear of the aioli on the bun top only. Close and serve with extra aioli on the side.