Mayonnaise (Recipe: bacon, lettuce and tomato sandwich with turkey and chipotle mayo)
One fun fact about mayonnaise:
Technically, it's a stable emulsion, a mixture of two things that don't really want to mix at all -- oil and acid (lemon juice or vinegar) -- with something to keep them together, or emulsify them, once they meet (the lecithin contained in egg yolks). Commercially produced mayonnaise labeled as real must use only egg as the emulsifier, and by law must contain at least 65 percent oil. The salad dressing I like so much has no egg to keep the oil and acid together, but I still love it. Sometimes, though, only the real thing will do, so I always have it in my refrigerator.
Cooking or baking?
Surprisingly, both. Most often mayonnaise is used in sauces, or for breading baked chicken, or in salad dressings, but old-fashioned chocolate or carrot cakes made with mayonnaise are popular.
Storage:
Commercial mayonnaise can be stored unopened in the cupboard. Once opened, it must be refrigerated, and will keep for up to six months. Homemade mayo always goes into the refrigerator, and will keep for a couple of days.
Pantry ingredients used in this recipe:
Mayonnaise (more facts and ingredient photo)
Chipotle peppers in adobo
Bacon, lettuce and tomato sandwich with turkey and chipotle mayo
Not really a recipe, this incredibly good sandwich is more of an idea. Substitute roast beef for the turkey, or leave out the meat altogether. Make the mayonnaise more or less spicy, to your taste. Add a slice or two of avocado, if you have a ripe one on hand. Toast the bread, or not, as you wish. With so few ingredients, each one needs to be the best, so don't use wilted lettuce or off-season tomatoes. Serves 2.
Ingredients
4 strips of bacon
1/2 cup mayonnaise
1 chipotle pepper in adobo, finely minced, plus 1 tsp of adobo sauce from the can
4 slices country white or wheat bread
A few leaves of crunchy lettuce (I like iceberg)
1 large, ripe tomato, sliced into at least 4 slices
2-4 large slices roast turkey breast
Fresh black pepper to taste
Directions
In a nonstick frying pan set over medium-low heat, cook the bacon until it's browned but not overly crisp, about 5 minutes. Remove to a plate covered with paper towels, and blot the bacon dry.
While the bacon is cooking, stir together the mayonnaise and chipotle pepper with the adobo sauce. Set aside.
When the bacon is done, assemble your sandwiches. Toast the bread (or not, as you prefer). Place two slices of bread on each plate. Slather the inside of each piece with the spicy mayonnaise. Add the lettuce, then turkey, then bacon, and finally the tomato slices. Season with a bit of fresh black pepper. Close the sandwich, slice in half, and serve.
More sandwiches:
Roasted shrimp po' boy sandwich with Greek yogurt cole slaw and remoulade sauce, from The Perfect Pantry
Grilled tuna sandwiches with tartar sauce, from The Perfect Pantry
Spicy shrimp sandwich with chipotle avocado mayonnaise, from Life's Ambrosia
Chicken sandwich with lime mayo and pickled jalapeños, from Inspired Taste
Need more creative ideas for using tomatoes all year round? Get 25 Tomatoes, my e-book packed with fantastic recipes, full-color photos and a fun video tutorial. With the FREE Kindle Reading app, delicious tomato recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.
That country bread looks just amazing, and I can just imagine a generous dab of mayo bringing all those flavors together!
I have some sliced turkey and a few tomatoes from a patients garden so see a delicious sandwich in my future.
Now that's a sandwich!!
The whole science of emulsion is really wacky! When it's not emulsified, it's thin, but when it is, it's thick.
Love the idea of adding some chipotle to the mayo for this sandwich. I'm a mayo lover, would like anything that contained mayo!
Oh my GOSH that sandwich looks good - especially the bread. I'm a mayo lover, so you had me at the first word - once I tore my eyes off the photo that is. ; )
P.S. I liked that new format on your previous post!
TW, chipotle mayo is one of my favorite condiments, and it's great with the BLT.
Val, you are well on your way to a great sandwich!
Julia, I love making mayo from scratch for just that reason -- it's all a mystery of science to me!
Kalyn, the spice really makes this sandwich something out of the ordinary.
Susan, thanks for your feedback. And this was a delicious sandwich. I think I had another half in addition to this!
BLT is my favorite sandwich!
In my house I order it with double B and just a light "spackle" coat of that other salad dressing that you have completely made me into a believer about.
But I like and keep mayo in the house too!
I am not a mayo fan at all.
However, I will make some homemade when a recipe (like squash casserole) calls for it. The flavor of homemade mayonnaise is tastier and less oiler (not only healthier) than commercially made!
Chemistry Q: I had some 'real' mayo that separated. All the oil went to the top. I poured the oil in a measuring cup, put the rest in a bowl, then added the oil as if I was 'making' mayo. Came out good, though still liquid; now after months in the fridge it is separating. Is there something to add to stabilize it? Do you think it separated because it got too cold (it was in the garage, unopened)? Should I just make 3 chocolate mayo cakes and call it even?