Chef Jason Parsons has the perfect sandwich for your next lunch!

The ultimate B.L.T

Ingredients: 

• 4 slices thick white bread
• 2 tbsp Dijon mayo (4 tsp mayo & 2 tsp Dijon mustard)
• 2 whole heirloom tomatoes, sliced thickly
• sprinkle black pepper
• sprinkle coarse sea salt
• 8 slices cooked maple bacon
• 6 hearts baby romaine

Method: 

Lightly toast the thick slices of white bread. Not too toasted, just browned but still soft in the middle.

Spread the Dijon mayo on all four slices.

Layer two of the slices with the baby romaine hearts, topped with the bacon and then the tomatoes.

Season with black pepper and coarse sea salt. Top with the other two slices of toast.

Slightly crush with the palm of your hand. Cut in half and serve.

Serves 2

Optional additions:

Toppings: radishes, grilled artichoke, roasted pear, fried egg, grilled mushrooms, fried onions, asparagus

Types of mayo: regular, herb, chili, mustard

Types of bacon: regular, maple, peameal, pork belly

Courtesy Jason Parsons
http://www.peller.com/cms/peller/restaurant/chef-jason-parsons.html
@chefparsons