Duke Brother B.L.A.T.O. Commodities Sandwich

Observe this specimen - a BLT, but not some plebeian affair. No, no, no! The bacon is both crisped and chewy to a standard befitting only the most refined palate, the lettuce as crisp as a freshly ironed banknote, and the tomato as plump as a dividend check in the fourth quarter with dividends of avocado. Yes, but notice the true stroke of genius - the caramelized onion mayonnaise. Subtle, decadent, a condiment that whispers ‘old money’ while still keeping a foot in the bourgeois kitchen. It elevates the sandwich from lunch to…well, to portfolio diversification. A sandwich like this is not eaten - it is acquired, like blue-chip stocks. You don’t chew it; you let it appreciate.

Ingredients

for 4 sandwiches

1 lb bacon
1/2 lb thick cut Applewood Smoked bacon
8 Slices of Sourdough
2 cups thinly sliced onions
1 cup Notting Hill Garlic Aioli
2 tomatoes
1 avocado
Salt and Pepper
4 slices red onion
4 cups lettuce

Directions

Place bacon on baking sheets and place into a cold oven. Turn on oven to 375 degrees F. Cook bacon for 15 minutes or until bacon is foamy. Remove from the oven and place bacon on papertowels to drain excess oil. Reserve the bacon fat.
Heat 2 tbs of bacon fat in heavy medium saucepan over medium-low heat. Add onions and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Allow onions to cool to room temperature.
Chop half the onions and add with un-chopped onions to the garlic aioli
Spread a thin layer bacon fat on one side of each piece of sourdough. Broil the sourdough bacon fat side up until golden brown, about 2-3 minutes
Remove the pit from the avocado and slice into 1/4 inch strips. Slice the tomato into 1/4 inch strips. Season both with salt and pepper.
Place one slice of sourdough toasted side up and place 1/8 of the thin sliced (not Applewood Smoked think sliced) bacon on the bread, followed by 1/4 of caramelized onion aioli, avocado, applewood thick cut bacon, lettuce, tomato slices, red onion, an additional 1/8 of the thin slide bacon and top with additional slice of sourdough toasted side down.
Slice in half and serve.