bacon lettuce cucumber sandwich
Print Recipe
4.34 from 3 votes

Bacon Sandwich with Tarragon Quick Pickles, Aioli, and Greens

Serve right away or wrap the sandwiches in paper as part of a summertime picnic.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sandwich
Cuisine: American
Keyword: Bacon Sandwich
Servings: 2
Calories: 898kcal
Author: Sarah Blackburn

Ingredients

  • 6 thick slices bacon like Niman Ranch Applewood smoked
  • 3 small thin-skinned cucumbers
  • ½ shallot
  • 2 teaspoons tarragon leaves
  • 1 tablespoon cider vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 clove garlic
  • ½ cup good-quality store-bought or homemade mayonnaise
  • 1 teaspoon lemon juice
  • 4 thick slices country-style artisan bread
  • 2 cups peppery greens (arugula, watercress, baby mustard greens)

Instructions

  • Preheat an oven to 400°F. Arrange the bacon slices on a foil-lined baking sheet and roast until crispy, 12–15 minutes. When the bacon is cooked to your liking, remove it from the pan and drain on paper towels (or use a brown paper grocery bag from the recycling).
  • While the bacon cooks, slice the cucumbers ¼-inch thick using a mandoline, mince the shallot, and chop the tarragon. Combine in a mixing bowl with the vinegar, sugar, salt, and pepper. Set aside to “quick pickle.”
  • Peel and mince the garlic or grate it on a Microplane into a small bowl. Stir in the mayonnaise and lemon juice. Season with salt and pepper.
  • Toast the bread, smear with the aioli, and layer with bacon, quick pickles, and spicy greens. Cut in half and serve.

Nutrition

Calories: 898kcal | Carbohydrates: 49g | Protein: 18g | Fat: 70g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 1681mg | Potassium: 1049mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1070IU | Vitamin C: 18.6mg | Calcium: 204mg | Iron: 4.6mg