Birchwood BLT

READY IN: 40minsYIELD: 6 Sandwiches

INGREDIENTS

  • 1 ear sweet corn, husks and silks removed
  • 12 cupheavy cream
  • 1chipotle chile in adobo, coursely chopped
  • salt & freshly ground black pepper
  • 3garlic cloves
  • 2cupsfresh basil leaves
  • 12 cup toasted pine nuts
  • 12 cup coursely grated parmesan cheese
  • 23 cupolive oil
  • 12 cupmayonnaise
  • 1lbbacon
  • 12slicesmulti-grain bread
  • 12leaveslettuce
  • 2largeheirloom tomatoes
  • NUTRITION INFO

    Serving Size: 1 (292) g

    Servings Per Recipe:6

    Calories: 907.1

    Calories from Fat 702 g 77 %

    Total Fat 78.1 g 120 %

    Saturated Fat 21.7 g 108 %

    Cholesterol 85.9 mg 28 %

    Sodium 992.6 mg 41 %

    Total Carbohydrate31.8 g 10 %

    Dietary Fiber 5.8 g 23 %

    Sugars 6 g 24 %

    Protein 22.6 g 45 %

    DIRECTIONS

  • For coulis: Cut kernels from ear of sweet corn. In a saucepan, combine corn kernels, cream and chipotle pepper. Bring to a boil over medium; reduce to low and simmer until corn is very soft, about 8 minutes. Remove from heat. Puree the mixture, using an immersion blender or in a blender or food processor. Season with salt and pepper.
  • For pesto: In a food processor, chop garlic. Add basil, arugula, pine nuts and Parmesan. Process until finely chopped. Pulse in olive oil until incorporated but not completely smooth. Season with salt and pepper. Stir 1 tablespoon pesto into 1/2 cup mayonnaise. (You can stir leftover pesto into hot pasta.).
  • Fry bacon in a skillet until desired crispness. Toast bread. Spread all slices generously with pesto mayonnaise. Layer lettuce, sliced tomatoes and bacon on one side. Top with a spoonful or two of the coulis and another slice of bread. Halve diagonally and serve with lots of napkins.
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