Ultimate Bacon Sandwich by Chadwick Boyd
prep 45 min. cook 10 min.
8 slices Texas toast
4 to 5 Tbsp. butter, melted
1 recipe Tomato Peach Chutney, below
4 slices extra-thick pepper bacon, cooked and halved
6 to 8 oz. fresh mozzarella, sliced 1⁄4 inch thick
4 crisp leaves of butter lettuce, center veins removed
1. Lightly brush one side of each slice of toast with melted butter. Place four slices, buttered
sides down, on a cutting board. Spread each with 1⁄4 cup Tomato Peach Chutney. Layer on bacon,
mozzarella, and lettuce. Top with remaining bread slices, buttered sides up.
2. Heat a grill pan over medium heat. Add sandwiches. Cook 2 to 3 minutes on each side or
until golden, turning once.
Makes 4 servings.
Tomato Peach Chutney: In a large skillet over medium-high heat, cook 11⁄2 cups chopped sweet
onion, 2 Tbsp. minced garlic, and 1⁄3 cup water until tender. Add 3 cups cherry tomatoes. Cook
5 to 7 minutes more until tomatoes begin to pop. Using a potato masher or the back of a wooden
spoon, gently mash tomatoes. Add 11⁄2 cups coarsely chopped peaches, 1⁄3 cup water, 2 Tbsp. cider vinegar, 2 Tbsp. packed brown sugar, 1 tsp. sea salt, and 1⁄4 tsp. crushed red pepper. Bring just to boiling. Stir to dissolve sugar; reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens. Store chutney in an airtight container in the refrigerator for up to 5 days.
Each serving 527 cal, 28 g fat, 71, chol,1160 mg sodium, 49 g carb, 3 g fiber, 19 g pro.