Manliest BLT Sandwich Recipe Ever

Classic BLT with an awesome Dude Food twist… seared swordfish. Learn how to make this incredible recipe for an over-the-top bacon, lettuce and tomato sandwich with a unique surf-and-turf twist. What more could you ask for?

In each episode of Dude Food, we share tips and recipes for making manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday!

today on dude food we’re making our take
on a BLT with East Coast swordfish and
Basil
[Music]
Mayonnaise so we got this really
beautiful East Coast swordfish you
really want to shop for whatever is the
best you know if swordfish is nice you
get that if tuna is nice you get that
it’s all about what is the best and
that’s going to make the best sandwich
you really want to look for a fish that
has a little more fat content because
that’s going to kind of compete with the
with the bacon we’re going to put in
this so we’re going to start off by by
cooking the bacon turn it on medium heat
and you want to make sure when you’re
when you’re using a cing pan you kind of
put a little bit of olive oil in there
get it nice and glistening and even when
you’re done washing it you never want to
wash it in the sink you always want to
pull it off wipe it down with a little
bit of olive oil in the pan or grape
seed oil something to keep it moist and
so it doesn’t rust and the beauty of
these pans is there’s no like real hot
spots you get it crank in the beginning
turn it down and then it’s it’s going to
hold its heat really well it’s probably
going to take about three 3 to 4 minutes
to cook about a minute and a half 2
minutes on each side you want to show
them how to slice up the fish a little
bit we have a piece of Swordfish with
the with the skin on it you just want to
kind of remove that cuz that’s not
edible we want to get a nice thin piece
flap it on the on the pan and cook it
within you know 10 seconds per side rest
your hand on top of the fish try not to
cut the top of your hand off and then
just go through cut it right in
half season both sides salt and
pepper I’m going to flip the bacon now
you can see it’s getting getting a
little bit of color around
it but it’s not that crispy bacon you
used to when you pull it pull it out of
the oven you want it to be kind of soft
on the sandwich okay let’s get the fish
on again you want a ripping hot pan so
use like a grape seed oil or canola oil
for this you can see a little bit of
smoke coming out through the side that’s
when you want to hit it in there take it
off the heat a little bit and you want
to cook this fish you want to cook it
75% on one side when you flip it you’re
basically just touching the heat to to
it and cooking it through so while
that’s cooking I’m going to show you how
to toast the bread normally we put a
little bit of butter on it but since we
have this this this great cast iron pan
with all this Bacon fat in it you don’t
want to let that go to waste we’re going
to throw a couple pieces of just regular
white pulman loaf if you like
Wonderbread use Wonderbread this you
want to turn the pan down a little bit
lower than what you had the baking the
fish is starting to get a white around
the edges you got that nice Char you’re
controlling the heat there’s no burnt
spots it’s nice golden brown you’re
going to get under there with that
spatula get all that brown bit off give
it a
flip basic basically by the time you
flip the one you flip the other you’re
going back and getting the other one
out again it’s it’s it’s cooked through
but it’s not it’s not going to be dry or
overcooked so the last part of this dish
is the Basil Mayonnaise we’re going to
get a pot of boiling water and we’re
going to get the basil and we’re just
going to blanch it very quickly in
salted water about 30 seconds and then
shock it in a nice bath and you’re going
to squeeze it like Jeff just did you’re
going to squeeze all that liquid out of
there shocking shocking means getting
ice water ice cubes and then you you
want to you want to basically reduce the
cooking temperature of it very very
rapidly and that’s going to retain that
green
color all right okay we’re going to add
the eggs in here three egg
yolks and some lemon
juice while that’s blending you might
have to add a little touch of water
olive oil a little bit at a
time so you want to make sure you add a
little bit of salt and pepper in there
you always want to make sure you season
everything all right so now we’re going
to put together the sandwich slather
some of the Basil Mayonnaise on top Brad
you going to give me a piece of
swordfish to throw on top of that one
one yeah you want each bite to have part
of the swordfish you know you don’t want
one bite just to have bacon and tomato
and not have swordfish put a couple
pieces of bacon
on little bit of bib B bib lettuce I
mean if you don’t have bib lettuce you
can use Iceberg you can use romae
whatever kind of whatever kind of salad
green you want you want to put on there
works fine so just a couple tomatoes on
top a little more Basil Mayonnaise on
top all right want to cut that so we can
try
that
beautiful look at that bacon swordfish
Basil Mayonnaise delicious cheers dude
cheers delicious so that’s our take on a
PLT thanks for watching dude food and
don’t forget to subscribe we’ll see you
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