Description
This bacon is unbelievable and eats like candy. Throw it and a cool Sriracha cream cheese topping onto your sandwich and wow, it’s like a party in your mouth.
Ingredients
- 1 cup Brown Sugar
- ¼ cups Cajun Spice
- 1 pound Thick Sliced Bacon
- ¼ cups Chopped Pecans
- 8 ounces, weight Cream Cheese, Softened
- 2 Tablespoons Sriracha Sauce
- 1 Tablespoon Fresh Lemon Juice
- ¼ cups Finely Chopped Pecans
- 1 Sourdough Boule
- 2 Large Vine-ripened Tomatoes, Sliced
- 2 ounces, weight Spring Mix Or Your Preferred Salad Greens
Preparation
Preheat oven to 375 F.
In a bowl, mix brown sugar and Cajun spice. Coat each bacon slice with mixture pressing to coat bacon thoroughly. Place bacon strips in a single layer on a cookie cooling rack set inside of a rimmed baking sheet. Sprinkle with chopped pecans. Bake in the 375 F oven for 15-20 minutes until bacon is crisp and to your desired doneness. Remove from oven.
For the Sriracha spread: Mix softened cream cheese with Sriracha sauce, lemon juice and finely chopped pecans until well combined.
For the sandwich assembly: Slice bread ½ thick and place on a grill or toast using your desired method. Spread a generous portion of Sriracha spread on one side of each slice of bread. Add 4 slices of bacon and top with Spring mix and sliced tomatoes. Add the top piece of bread and dig in. Make sure you have extra for your guests or they will want to take yours.
