At Paisley Coffeehouse & Eatery, nestled in the heart of Hamilton's vibrant Locke Street, we're known for taking the classics and elevating them.
And nothing showcases that philosophy better than our California BLT.
Forget the sad, limp versions you've had elsewhere.
We're talking about a symphony of textures and flavors, all built on a foundation of homemade goodness.
We're not just slapping ingredients together; we're crafting an experience.
The aroma of freshly baked sourdough mingling with smoky bacon, the creamy avocado dancing with the tangy aioli – it's a sensory explosion that keeps our regulars coming back for more.
What sets our BLT apart? It's simple: everything is made from scratch.
From the crusty sourdough that provides the perfect chew, to the smoky bacon cured in-house, to the vibrant basil aioli that ties it all together.
It's a labor of love, but trust me, the result is worth every minute.
We're going to guide you through each step, revealing the secrets we've honed in our kitchen.
This isn't just a recipe; it's a masterclass in flavor.
We'll show you how to coax the best out of every ingredient, transforming humble components into a sandwich that's truly unforgettable.
Get ready to roll up your sleeves, fire up your oven, and experience the California BLT like never before.
We'll even tackle the bacon and aioli from the ground up!
Consider this less of a recipe, and more of a culinary journey.
And remember, at Paisley, we believe that good food is about more than just taste; it's about passion, dedication, and a whole lot of love.
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Order at Paisley Coffeehouse & EateryTotal Time
248h 15m
In a large bowl (or the bowl of a stand mixer), combine the sourdough starter, bread flour, and water. Mix until a shaggy dough forms. Let it rest for 30 minutes (autolyse). This allows the flour to fully hydrate, resulting in a better texture. After the rest, add the salt and knead for 8-10 minutes until the dough is smooth and elastic. We're looking for that windowpane effect – you should be able to stretch a small piece of dough thin enough to see light through it without tearing.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let it ferment at room temperature for 4-6 hours, or until doubled in size. Gently fold the dough every hour for the first 2-3 hours to develop strength. The dough should be bubbly and airy.
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf. Place the loaf in a well-floured banneton basket or a bowl lined with a floured cloth. Cover and refrigerate overnight (8-12 hours). This cold fermentation develops the flavor and creates a more complex crumb structure.
Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven from the oven. Gently invert the loaf into the Dutch oven. Score the top of the loaf with a sharp knife or lame. This allows the bread to expand properly during baking. Cover the Dutch oven and bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, or until the crust is deep golden brown. The internal temperature should be around 200°F (93°C). The kitchen will fill with the warm and inviting scent of baking bread – a true sign of home.
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. Resist the temptation to cut into it while it's still warm! The cooling process allows the crumb to set properly.
In a bowl, combine the kosher salt, brown sugar, pink curing salt, and cracked black peppercorns. Mix well to ensure even distribution. This is our 'secret' spice blend that gives the bacon its unique flavor.
Rub the cure mixture all over the pork belly, ensuring every surface is well coated. Place the pork belly in a zip-top bag or a non-reactive container. Pour the maple syrup over the pork belly. Seal the bag or cover the container and refrigerate for 7-10 days, flipping the pork belly every day to ensure even curing. As the bacon cures, the sugars help draw out the moisture. After 7 days, you'll see the moisture has left the pork belly.
After curing, remove the pork belly from the bag or container and rinse it thoroughly under cold water to remove any excess cure. Pat it dry with paper towels. We want to remove all the excess salt to get the right flavor when it crisps up.
For an extra layer of smoky flavor, smoke the pork belly at 200°F (93°C) for 3-4 hours, or until the internal temperature reaches 150°F (66°C). Use your favorite wood chips, such as applewood or hickory. The aroma of smoked bacon is simply irresistible.
Slice the pork belly into your desired thickness using a sharp knife or a meat slicer. Cook the bacon in a cast iron skillet over medium heat until crispy, rendering out the fat. Don't overcrowd the pan. Place the cooked bacon on paper towels to drain excess grease. The sound of bacon sizzling in the pan is pure joy!
In a food processor, combine the basil leaves and garlic. Pulse until finely chopped. Add the egg yolk, lemon juice, and Dijon mustard. Process until smooth. Alternatively, you can use a mortar and pestle to grind the basil and garlic into a paste before adding the other ingredients.
With the food processor running, slowly drizzle in the olive oil in a thin, steady stream. Continue processing until the aioli is thick and emulsified. Be patient! Adding the oil too quickly can cause the aioli to break. If using a mortar and pestle, slowly whisk in the olive oil, drop by drop at first, then in a thin stream.
Season the aioli with salt and freshly ground black pepper to taste. Adjust the lemon juice or garlic to your liking. We like a little extra garlic for a bolder flavor. Taste and adjust as needed. The perfect aioli should be creamy, garlicky, and bursting with basil flavor.
In a shallow dish, whisk together the soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper. This marinade is the key to infusing the tempeh with that smoky, bacony flavor we're after.
Place the tempeh slices in the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight. The longer the tempeh marinates, the more flavorful it will become. We recommend at least an hour.
Heat a skillet over medium heat. Add the marinated tempeh slices and cook for 3-4 minutes per side, or until crispy and browned. Watch carefully to prevent burning. The tempeh should be nicely caramelized and slightly chewy. If you prefer a chewier texture, add a dash of oil to the pan, which can help with caramelization.
Lightly toast the sourdough slices until golden brown. We like to use a toaster oven for even heating, but a pan on the stovetop works just as well. The goal is to achieve a crispy exterior while maintaining a slightly chewy interior. The subtle nutty aroma of toasted sourdough is just intoxicating.
"Brush the slices with a touch of olive oil before toasting for extra flavor and crispness."
Spread a generous amount of basil aioli on one slice of toasted sourdough. Layer the butter lettuce on top, followed by the sliced tomatoes. Season the tomatoes lightly with salt and freshly ground black pepper. Next, arrange the crispy bacon slices over the tomatoes. Finally, gently fan out the sliced avocado on top of the bacon. We like to ensure the avocado slices are tender, green and almost melt into the salty bacon.
"Don't overcrowd the sandwich. Aim for a balanced ratio of ingredients for the perfect bite."
Spread the remaining basil aioli on the other slice of toasted sourdough and place it on top of the avocado, aioli-side down. Gently press down on the sandwich to compress the filling slightly. Cut the BLT in half diagonally and serve immediately. The first bite should be an explosion of smoky, savory, and creamy goodness!
Add a kick to your BLT with a drizzle of sriracha aioli and a sprinkle of crushed red pepper flakes.
Swap the bacon for crispy smoked tempeh for a delicious vegetarian alternative.
1Don't overcrowd the bacon in the pan. Cook it in batches to ensure even crisping.
2Toast the sourdough slices just before assembling the sandwich to prevent them from getting soggy.
3Use a mandoline to slice the tomatoes evenly for a consistent bite.
1Using underripe avocados. They should be slightly soft to the touch.
2Overcooking the bacon. Aim for crispy but not burnt.
The BLT, a seemingly simple sandwich, has roots that stretch back to the early 20th century. Our California twist, with the addition of avocado and aioli, reflects the West Coast's culinary creativity and emphasis on fresh, vibrant ingredients.
Our head baker, inspired by a trip to San Francisco, spent six months perfecting our sourdough starter. She even named it 'Goldie'.
This recipe captures the essence of Paisley Coffeehouse & Eatery in Hamilton. Authenticity isn't just about ingredients; it's about place.
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