BLT Sandwich - Plant-Based Alternative

Ingredients

• This isn´t Bacon

  100 grams or 100g

• Sourdough bread

  French or vienna

  2 slice, small or 64g

• Vegan Mayonnaise

  30 ml or 30g

• Gherkins Pickles

  Maille

  8g

• Heinz Ketchup - Low Sugar and Salt

  8g

• Dijon mustard

  Grey poupon

  ¼ tbsp or 4g

• White Vinegar

  Distlled - H.J. Heinz Company

  ⅛ tbsp or 2g

• Lettuce

  Romaine or cos, raw

  3 leaf inner or 18g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the bacon medallions under the grill until crispy.
2. Toast the sourdough slices under the same grill until golden on both sides.
3. Combine the mayonnaise, ketchup, mustard, and vinegar in a bowl and season with salt and pepper.
4. Spread the sauce on both slices of sourdough. Add the bacon to one slice, followed by sliced tomato, sliced gherkin, and shredded lettuce. Finally add the other slice of sourdough to assemble the sandwich, slice at an angle, plate and serve.