Tomato Head’s Bacon Jam

Mahasti has turned the BLT on its head.

In case you missed her appearance on WBIR Saturday morning or you weren’t able to make it into the restaurant for brunch over the weekend, you can enjoy this fantastic bacon jam at home on a Flour Head baguette with avocado, smoked turkey, and a little lettuce and tomato.

For the Jam:

1/8 cup vegetable oil

½ cup red onion, diced

1.5 cups Benton’s Bacon, Chopped

1 Tbl Dark Brown Sugar

¼ cup Balsamic Vinegar

½ tsp salt

Pinch black pepper

Heat the oil in a medium pot over medium heat.  Add onion and sauté until translucent.  Add Bacon and cook, stirring occasionally, until bacon starts to lose its fat.  Add remaining ingredient.  Place the bacon mixture in a food processor and process until smooth.  Set the Jam aside until the fat starts to congeal on top.  Remove the fat, leaving a small amount covering the top.  The remaining fat can be stirred in, before use.

Jam may be refrigerated for 3-4 days.

To assemble the sandwiches:

Flour Head Bakery Ciabatta or Baguette


Sliced Red Onion

Bacon Jam

Sliced Smoked Turkey



Spread about 1-2 tablespoons of jam on each piece of bread.  Top with the remaining ingredients.  Serve immediately.