Guys, is there anything better than bacon? I know some may disagree, but BLT’s are basically the stuff of life. Today, as the world celebrates this pork treat, we have an amazing BLT recipe from a celebrity chef. Ingrid Hoffmann elevates the traditional BLT with this crispy bacon sandwich, prepared with plantains and chipotle chili. It’s a delicious treat to share with family and friends on a special day and a perfect recipe for Labor Day weekend entertaining. Ready to get started? Get the full recipe ahead. Enjoy!
Ingrid Hoffman Shares a Twist on the BLT Recipe
BLT Jibarito with Chipotle Mayo
Serves 4
Ingredients:
1/3 cup mayonnaise
1 tablespoon ketchup
1 chipotle chili in adobo, seeded and chopped
Vegetable oil for frying
2 yellow plantains (not black, not overly ripe), cut in half, then halved lengthwise
1/2 teaspoon coarse salt
4 romaine lettuce leaves
8 slices Smithfield Hometown Original Bacon, cooked and cut in half
8 tomato slices
Directions:
To make the Chipotle Mayo, combine the mayonnaise, ketchup, and chipotle chili in adobo in a small bowl; cover and refrigerate until ready to serve.
Heat two inches of oil in a large skillet over medium-high heat. Add the plantains and cook, turning occasionally, until cooked through, about seven minutes. Transfer to paper towels to drain. Reserve oil in skillet.
Place plantains between two sheets of wax paper or plastic wrap. With a meat mallet or heavy bottomed bowl, press and flatten.
Heat the oil in the same skillet over medium-high heat. Add the plantains and cook, turning occasionally, until crisp; transfer to paper towels to drain. Sprinkle the plantains with salt while still warm.
To serve, spread some of the Chipotle Mayo on four of the plantain slices. Top with each with lettuce, Smithfield Hometown Original Bacon, and tomato. Top with remaining plantains to form a sandwich and serve.
