ENJOY FREE SHIPPING ON CUISINART.COM! ORDER BY 12/13 TO RECEIVE BY 12/23.

Smoky Woodcreek BLT with charred jalapeno mayonnaise

Labor Day weekend is for lounging. Feed the troops this fun and easy lunch the off the Woodcreek 4-in-1 pellet grill. While your crew settles into a long weekend, this is an easy lunch and snack you can get fired up about- featuring grilled and marinated nectarines and heirloom tomato, thick-cut rashers of heritage bacon, slabs of griddled bread, smokey and spicy mayo and melted, tangy goat cheese. Recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.

Ingredients

  • 2 perfectly ripe heirloom tomatoes
  • 6 pieces of perfectly cooked and crispy, thick-cut bacon
  • 2 each stone fruit- we like perfectly ripe nectarines
  • 2 slices of butter lettuce, cleaned well
  • 4 slices of artisan bread, thick-cut (about ¾”)
  • 2 oz. softened fresh chevre
  • Kosher salt and freshly ground black pepper to taste

Charred jalapeno vinaigrette
Makes ½ cup
Ingredients:

  • 1 large egg yolk
  • 1 garlic clove, finely chopped
  • 1 jalapeno, charred, with skin, seeds and stem removed
  • 2 tablespoons sherry vinegar
  • ½ cup olive oil
  • ½ cup (packed) fresh dill leaves
  • ½ cup (packed) fennel fronds
  • Kosher salt, freshly ground pepper

Nutritional information

No nutrition information available

Instructions

Turn your Woodcreek pellet grill to the ‘Sear’ setting.

Charred jalapeno vinaigrette

Char your jalapeno by placing it over the highest heat of the grill (closest to the firebox is best), until the skin blisters and turns black. Next, pulse egg yolk, garlic, jalapeno, and vinegar in a food processor until smooth. With motor running, gradually drizzle in oil and process until emulsified. Add dill and fennel and process, adding water by the tablespoonful as needed, until dressing is the consistency of heavy cream; season with salt and pepper. Set aside.

  1. Slice two tomatoes and two stone fruit (we suggest perfectly ripe nectarines), season with salt and pepper, and set aside. Make the slices flat enough so that they can be stacked in your sandwich (think ½” thick slices).

  2. Grill one pound of thick-cut bacon over an area of your grill that is not the hottest- if too hot, the bacon will char too quickly and burn, as well as drip fat into the firebox. The bacon should crisp up and develop some grill marks. Turn over and crisp the other side as well.

  3. While the bacon is crisping, gently toast the four slices of bread on the upper deck of the grill. Remove when toasted and set aside.

  4. Assemble your sandwich by spreading goat cheese on the bottom slice of toasted bread. Place an assortment of tomatoes and stone fruit on top of the goat cheese.

  5. Layer the bacon on top of the stone fruit and tomatoes. Top with Lettuce. Drizzle the lettuce with your favorite vinegar.

  6. Drizzle the top piece of toasted bread with the vinaigrette. Place it on top of the sandwich and push down gently.