Ultimate BLT with Jersey Corn

Directions

1. Start by prepping the vegetables and herbs: slice the tomatoes, shred the romaine lettuce, dice the garlic and jalapeños, and finely chop the rosemary. Set the griddle to medium heat for the entire cook.

2. In a small bowl or ramekin, place three scoops of Duke’s mayonnaise. Add the jalapeños, garlic, and rosemary to the griddle along with ¼ stick of butter. Stir and cook the mixture until slightly browned. Once done, scoop half of the mixture into the mayonnaise and stir in a squeeze of lemon juice. Set aside the mayo mixture.

3. Place the ciabatta rolls on the griddle in the remaining butter mixture and toast until golden brown. Remove once toasted to your preference. On a side burner, bring a pot of water to boil and cook the Jersey corn.

4. Add three slices of bacon per sandwich to the griddle, turning them regularly for even cooking without burning. When the bacon is crispy, cut each slice in half.

5. Spread the special mayo on the inside of the top half of each toasted ciabatta roll. On the bottom half, place three halved slices of bacon, followed by a layer of sliced tomato. Add three more halved slices of bacon, then pile on the shredded romaine lettuce. Finish with a squeeze of lemon juice.

6. Serve the BLT with the Jersey corn and enjoy!