Chef William Bradley
Addison, San Diego
Gaggenau Appliances: Combi-steam oven, convection oven, vacuuming drawer, induction or gas cooktop
Makes: 12 pieces
To serve the BLT’s, cut the bacon into 1 ½” x 1 ½” long strips. Place a sheet of the feuille de brick on a cutting board. Wrap the dough tightly around the bacon strip, then wrap with another sheet of pastry, trim the excess and brush the edge with egg white to seal.
Heat a skillet over moderate heat, level 7 Induction and level 7 Gas cooktops, add the canola oil and sear the wrapped bacon on all sides until golden and crispy. Rest for a few minutes, then cut each strip into 1” portions with a serrated knife. Garnish with a small dollop of the aioli, a rolled slice of tomato confit and a leaf of microgreens.
Dinnerware by Hering Berlin
Photography by Adahlia Cole and Colin Peck
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At Gaggenau, we continuously aim to improve our website and the information we provide. We would like to invite you to take part in a short survey & thank you in advance for your time.
If you wish to be contacted by us, please use our regular contact form here, contact Customer Support at 1-877-442-4436, or chat online with a Customer Support representative.