B.L.P.T.

Ingredients

• 8 slices thick-cut bacon

• 2 slices sourdough or ciabatta bread (pictured)

• 4 tablespoons cream cheese

• 1 large ripe tomato (room temperature)

• Sriracha
  

• 4 leaves romaine or butter lettuce

• Freshly cracked black pepper, to taste

To Make Vi’s Pickle Cream Cheese:
In a bowl, mix together cream cheese, chopped pickles, pickle brine, and Sriracha.  Mix well then place in the refrigerator to firm and chill for 30 minutes.

Instructions

1. Cook the Bacon:
   Preheat a skillet over medium heat. Add the bacon in a single layer and cook until crispy, turning as needed, about 8–10 minutes. Transfer to a paper towel-lined plate to drain.

2. Toast the Bread:
   Lightly toast the bread slices until golden.

3. Assemble the Sandwiches:
   Spread about 1 tablespoon of Vi's Pickle Cream Cheese on one side of each slice of toasted bread. On two slices layer in this order: lettuce, tomato slices, a pinch of cracked black pepper, then the crispy bacon.  Top with the remaining bread slices, mayo-side down.

NOTE:
It is very important to allow the tomatoes to reach room temp!  It allows the tomatoes to be sweeter.

Serve:
Slice each sandwich in half and serve immediately. Pairs great with a pickle spear or chips on the side!