PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich
The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and crunchy lettuce and bread. This PLT gives a BLT an upgrade! In place of regular bacon, this sandwich includes pork belly breaded in potato chips and panko for an added level of umami and crunch. This decadent pork belly, lettuce and tomato sandwich is sure to become a signature menu item!
Ingredients
- PREPARED PORK BELLY OR SLAB BACON
2 Pork belly or slab bacon, 6-8″ long pieces, sliced 1/4 inch thick
TEMPURA PANKO BREADING2 cups Kikkoman® Panko Japanese Style Toasted Breadcrumbs
1 cup Potato chips, crushed
3 cups prepared Kikkoman® Japanese Style Tempura Batter Mix
Ingredientsas needed Vegetable oil (for frying)
Ingredients2 each Brioche bread, 2 slices per sandwich
2 Tablespoons Butter, softened
2 teaspoons Sesame seeds
2-3 ounces per sandwich Kikkoman® Wasabi Sauce
SANDWICH FIXINGS:1 cup Iceberg lettuce, shredded
2 each Tomatoes, thick slices
as needed Kikkoman® Wasabi Sauce
Directions
- FOR THE PREPARED PORK BELLY OR SLAB BACON:
- Using a deli slicer, slice the pork belly or slab bacon into 1/4-inch long pieces.
- FOR THE TEMPURA PANKO BREADING:
- Place the Kikkoman® Panko Japanese Style Toasted Breadcrumbs and crushed potato chips into a food processor and blend until both are semi-fine and well combined.
- Transfer the potato chip panko mixture into a 2 1/2-inch deep hotel pan. In a medium size bowl, prepare the Kikkoman® Tempura Mix according to the package instructions, whisking to eliminate any lumps.
- Dip the pork belly/ bacon in the prepared tempura batter, then dredge in the potato chip- panko mixture. Press slices gently to ensure the panko sticks to the tempura batter.
- Arrange the slices in a single layer on parchment lined sheet pans and refrigerate if frying immediately or freeze if producing a large batch size for later.
- Fry the bacon/belly slices to order until crispy and deep golden brown.
- TO ASSEMBLE:
- Spread the softened butter on both sides of the brioche bun. Sprinkle sesame seeds onto the buttered slices and press gently to set them in the butter.
- Griddle the bread to warm and toast lightly. Drizzle a generous amount of wasabi sauce on each slice of bread. On one side arrange both slices of pork belly/ bacon on a slight bias leaving a slight gap between the slices.
- Arrange a tomato slice on top of the pork belly/ bacon and top with a generous amount of shredded iceberg lettuce. Drizzle more wasabi sauce over the lettuce. Place a second slice of brioche on top and cut the sandwich in half.
