BLT Baguettes

BLT Baguettes

20 min, make ahead, serves 8

Ingredients

baguettes        4
streaky bacon    12 rashers
tomatoes         3
little gem       1
butter           softened, to spread
mayonnaise       4 tbsp
salt and pepper  to taste

Bake the baguettes ahead and cool completely before filling.
Soft bread is fine, the crust won’t stay crisp wrapped.

Recipe

1. Cook the bacon until crisp. Drain on kitchen roll and leave to cool completely.

2. Deseed and slice the tomatoes. Salt them lightly in a separate bowl, leave a few minutes, then blot dry on kitchen roll. Spin or pat the lettuce bone dry.

3. Split the cooled baguettes lengthways.

4. Build each one from the bottom up, amounts per baguette:

[butter both cut faces, mayonnaise 1 tbsp, little gem 2–3 leaves, streaky bacon 3 rashers, tomato 3–4 slices, little gem 2–3 leaves on top]

5. Wrap each tightly in greaseproof paper, then foil. Keep in the fridge or a cool bag. Cut each baguette in half to serve.

Keeps 3–4 hours in a cool bag.
Half a baguette per person.