Summer “Bee-L-T” Sammie

Makes 4 sandwiches

  • 2 tablespoons McCune Family Apiary honey
  • 1 teaspoon hot water
  • 8 strips bacon
  • 1 large local tomato, thinly sliced
  • ¼ cup Habanero & Honey Aioli (recipe follows)
  • 4–8 leaves Iceberg lettuce or Romaine hearts
  • 8 pieces toasted whole-wheat bread

Preheat oven to 350° F. In a small bowl, mix the honey with the hot water until combined. Lay bacon on a baking sheet in 1 layer and place in oven for 10 minutes. Drain off fat and brush bacon with honey mixture. Bake for 5–6 minutes more or until crisp.

Habanero & Honey Aioli

  • 2 tablespoons Dijon mustard
  • 2 tablespoons McCune Family Apiary honey
  • 1 habanero chili, seeded and minced
  • 1 tablespoon lemon juice
  • 4 large egg yolks
  • ¼ teaspoon salt
  • 1 cup neutral oil, like sunflower

Add the Dijon, honey, habanero, lemon juice, yolks and salt to the bowl of food processor. Process until well combined. With motor running, add oil in a slow stream until mixture is emulsified and has thickened.

Toast whole-wheat bread and generously spread both pieces with aioli. Place 1 or 2 lettuce leaves on bottom bread, top with 2 thin slices of local tomato, 2 strips bacon and close with other piece of toasted bread.