BKT is the new BLT
This year at the World Food Championships, the largest food competition in the world, Taylor Farms and Sandwich America teamed up to sponsor the sandwich category. Inspired by one of Taylor Farm’s largest crops,
the competitors were all required to create a twist on the classic BLT and make a BKT – Bacon, Kale, Tomato Sandwich. The creativity of the competitors was amazing. Each competitor was provided three kinds of Taylor Farms Kale to choose from, Whole leaf Kale, pre-chopped kale, or baby kale. All three types of kale were used by competitors in a variety of different ways.
Taylor Farms Proivded all Competitors with Kale for their BKT Creations
Sandwich America Competitor Cathi and her Sous Chef Ally with Taylor Farms Kale
Working with Taylor Farms Kale makes Sandwich America Competitor Lori McClain want to dance a little jig.
Lori Loves her Taylor Farms Kale
Jen Beckman knows he secret to a good kale salad is to give it a massage first.
Jen Massaging her Taylor Farms Kale
Sandwich America competitor Kate Lufkin and her sister Laurie used the Taylor Farms juicing Kale to make a delicious kale pesto.
Kate and Laurie Make a Delicious Kale Pesto with Taylor Farms Kale
The top scoring sandwich in the preliminary rounds was in fact a BKT made by our own Kelli Fairchild-Cochran who went on to become this years World Sandwich Champion. Kelli qualified for the World Food Championships in a sandwich contest co-sponsored by Taylor Farms and Sandwich America and we were proud to have her represent us in this years contest. She made us proud.
Sandwich America/Taylor Farms Contest Winner Crowned Sandwicih Champ
Kelli used the Taylor Farms Whole Leaf Kale and wilted it gently in bacon fat before adding it to her BKT.
BKT is the new BLT
Here is her winning recipe.
Kelli’s Winning BKT
Ingredients:
- 1 1/2 pounds Wright Brand Applewood Smoked Bacon
- 1 3/4 pounds Compari tomatoes (sold as tomatoes on the vine in most markets)
- 3 TB balsamic vinegar
- 1TB fresh thyme, stems removed, chopped
- 2-3 bay leaves
- 1/2 tea crushed red chili flakes
- Kosher Salt
- 1 cup mayonnaise
- 1 bunch Taylor Farms whole kale leaves , stems removed, cut into large pieces
- 1 stick Challenge European Unsalted Butter
- 8 large slices white bread (Like Milk Bread or Pullman Loaf)
Directions:
Step 1
Preheat oven to 400 degrees. Line bacon on sheet tray bunching up each slice to make bacon wavy. Bake until crispy – about 20-25 minutes. Remove from oven and drain off excess fat. Reserve 2-3 TB bacon fat for cooking kale and 4 pieces of bacon for aioli.
Step 2
Prepare all but 2 tomatoes for blanching by scoring bottom side of tomatoes with an x. drop into boiling water and remove when peeling starts to pull back. Let tomatoes cool down then peel and chop fine. Place tomatoes in a medium sized skillet over medium heat with balsamic vinegar, thyme, bay leaves and crushed red chili. Salt to taste. Let mixture cook down until it becomes a jam- like consistency. Remove from heat and let cool.
Step 3
Seed two reserved tomatoes. Place mayo, 4 slices cooked bacon, and tomatoes into blender. Pulse mixture until it becomes smooth, pour into bowl and set aside.
Step 4
Place reserved bacon fat and kale leaves into a large skillet and cook quickly on high until kale is still bright green and just starts to wilt.
Step 5
Melt butter in a small saucepan and brush onto bread slices. Place bread into toaster oven and bake until golden brown.
Step 6
Place toasted bread slices on plates and spread one slice generously with tomato jam and the other half with bacon tomato aioli Pile bacon up on the tomato jam and then top with desired amount of kale on each. Flip over half with aioli onto kale. Enjoy!!
