Wursthall’s Slow-Cooked B.L.T. Sandwiches with Sous Vide Bacon Recipe

For the Bacon

1. Preheat sous vide cooker to 145°F (62.8°C). Place bacon, rosemary, black peppercorns, and garlic in a vacuum bag and seal with a vacuum sealer. Place bacon in water bath and cook for 48 hours. Remove and chill in an ice bath or under cold running water.

2. Once chilled, remove bacon from vacuum bag and discard garlic, rosemary, and black peppercorns. Slice bacon into 1/4-inch slices. You should end up with two to three slices per sandwich.

3. Preheat a large griddle to medium heat. Add bacon and cook until crisp on both sides but still tender and juicy in the center, about 4 minutes total. Transfer to a paper towel-lined plate. If you don't have a griddle, you can make sandwiches in two large skillets.

For the Sandwiches

4. Lay out all eight slices of bread on a cutting board. Using a brush, brush the upward-facing side with the rendered bacon fat from the skillet, dividing it evenly between all eight slices. Spread each upward-facing side with a half tablespoon of mayonnaise in a thin, even layer. Working in batches as necessary, toast the bread mayo-side-down, swirling the slices around the griddle to promote even browning. Toast until rich golden brown, about 5 minutes.

5. To assemble the sandwiches: Place four slices of bread toasted-side-down on a cutting board. Spread 1 tablespoon of mayonnaise on each of them. Divide the lettuce evenly between them, then top with the bacon. Divide the tomato slices evenly across the bacon. Season with flaky sea salt and freshly ground black pepper. Spread the non-toasted side of the remaining four slices of bread with mayonnaise and close the sandwiches. Cut into triangles and serve immediately.