It’s weird that adding mayonnaise to something makes it a salad. But it does; just ask tuna, potatoes, and eggs. Whatever adjustments you have to make in your mind to accept this, do it now because a new salad has entered the fray: bacon salad. It is a salt and crunch lover’s dream date, and your calendar just freed up.
Bacon salad is as simple to prepare as its salad cousins. Begin with a few slices of cooked bacon. Roughly chop them into bite-sized pieces. Mix the bacon pieces with mayonnaise in a small bowl, and put it between bread. I think a tart dill pickle makes a great addition to this celebration of salt and fat. Pickle fans can chop one up into small bits and mix it into the salad.
I used fully crisped bacon for a thoroughly crunchy bite, but chewy bacon-heads can stick to their preferred texture. Inevitably, you’ll end up with a pleasant contrast of sorts. I had ciabatta bread on hand, which is my favorite kind of bread for most sandwiches, however I would recommend a sliced soft bread for this, and most “salad” sandwiches. The soft bread hugs the ingredients more effectively, and there’s less risk of bacon bits and pickle pieces falling out.
Where pickles are concerned, use any pickle you like, or none at all. I consider the acidic bite to be an important player as it cuts through the fat and provides balance. In this case, the pickle is the celery of a tuna salad; some hate it, some can’t live without it. For a sweet and sour flourish, try pickle relish, or bread and butter pickles.
This recipe makes enough for one sandwich of pure bacon bliss. When scooping the bacon salad out of the bowl, use a rubber spatula so you don’t miss the fine bacon crumbs. Those are everything. Add fruits and vegetables if you wish, but in my opinion, this version is perfect.
Bacon Salad Sandwich
Ingredients:
4 strips of cooked bacon, chopped (I used thick cut)1 small kosher dill pickle, diced (about a 2 ½-inch pickle)2 tablespoons of mayonnaiseStrong grind of black pepper2 slices of breadIn a small bowl mix the bacon pieces, diced pickle, mayonnaise, and black pepper together. Slather onto a slice of bread and top with the other slice. Give it a press and slice the sandwich in half. Enjoy in the glow of candlelight.
