Looking for a twist on a classic BLT sandwich?  Try Randy Feltis’ take with a zesty lemon mayo.

Ingredients:

1 slab of smoked bacon

2 ripe local tomatoes

1/2 head iceberg lettuce

2 egg yolks

2oz extra virgin olive oil

1/2 lemon

4 slices rye bread

1 teaspoon of Dijon mustard

Carve bacon to desired thickness and press in panini press until golden and crispy.

Method:

In a medium stainless steal bowl, whisk egg yolks to ribbon stage. Add extra virgin olive oil slowly.

Salt and pepper, add touch of spicy mustard and lemon juice to taste.

Toast bread in the remaining bacon fat. Then build the sandwich with lettuce, thick cut tomato, crispy bacon and mayo.

Cut and serve.