Simple but brilliant. Who would imagine the combination of bacon, lettuce, tomato served between mayonnaise slathered bread tasted so good. What is Chilebrown style you may ask? It is using the freshest home grown tomato, home made bread cooked in our wood fire oven and curing and smoking a pork belly to create bacon.
The belly was procured on our last Meat Adventure. This slab was an 8 pound beauty of Yorkshire breed of swine. The meat to fat ratio was fairly equal. The fat was the purest white I have ever seen on a pork belly. Maple sugar sweetened the cure of this bacon. This cured slab was hot smoked over apple wood fueled fire for several hours in the Weber Smoky Mountain. The product that was created was smoky sweet meat candy.
Sourdough bread cooked in our wood burning oven would be the platform this sandwich would be built on. The starter was added to some flour and left to create its magic for 24 hours. An almond wood fire was ignited to cook our yeasty sour lump of goodness. It is a lot of fun playing with fire and creating wonderful bread.
A couple of steps out of our patio door a vine ripe tomato was chosen. It was time to assemble. A little mayonaisse was spread on the bread. A tiny pinch of salt will coax the bounty of flavor of this sliced tomato. The bacon was fried in our trusty black iron. Some crisp lettuce was and is the last ingredient. This sandwich is what we have been waiting all year for. Life is good, sometimes!!!!!!