- 1 loaf focaccia
- 1 or 2 heirloom tomato, sliced into thick rounds
- 1 head butter lettuce
- 8 slices thick cut bacon
- Kosher salt and pepper, to taste
- Pesto Mayo (recipe follows)
- Corn Coulis (recipe follows)
- Cook bacon to desired crispness.
- Slice focaccia into squares or triangles (depending on which shape you have).
- Spread a little pesto mayo on bottom piece.
- Place lettuce leaf down, top with tomato slice, and sprinkle with a little salt and pepper.
- Top with two pieces of bacon a hefty spoonful of corn coulis, and top with other piece of focaccia.
Pesto Mayo
- 1/2 C good quality mayo
- 1 Tb basil pesto
- Squeeze of lemon juice
- Mix all ingredients together.
Corn Coulis
- 1 shallot, thinly sliced
- 1 Tb olive oil
- 2 C fresh corn
- 1/2 C chicken stock (will need more or less, to get sauce to desired consistency)
- 1/2 tsp chipotle or ancho powder
- Kosher salt and pepper, to taste
- In skillet, heat oil. Saute shallot until translucent and almost caramelized.
- Add in sweet corn, chipotle or ancho powder, salt, pepper, and chicken stock. Simmer until raw flavor has left sweet corn. Set aside to cool.
- Place in blender and process until blended, but still a bit chunky. Add a bit more stock if too thick.
* As seen on Twin Cities Live September 4, 2018