“Pork Belly BLT with Chipotle Mayo”

Just got back from vacation upon which I brought back some Ohio favorites from my trip. It all started with Brentlinger’s Farm Market fresh corn on the cob (more on Brentlinger’s later in post) and fresh beefsteak tomatoes. I believe this would be the makings of my Pork Belly BLT with Chipotle Mayo. This sandwich is truly a match made in heaven and just screams summertime. BLT’s are a slamming summer treat loaded with fresh ingredients your family will love.

Pork Belly BLT with Chipotle Mayo

My sandwiches are made with tasty, tender pork belly slices sprinkled with salt and pepper baked in the oven. Only bake until just beginning to get crisp as you still want the tenderness of the meat to shine through. Skin is left on unless you would like to remove it, cut skin along edge of slices for easy eating. If you cannot find fresh pork belly slices, use your favorite thick sliced bacon. But searching for pork belly is so worth the effort. Your favorite toasted bread is smeared with mayonnaise mixed with chipotle hot sauce for an added unexpected bit of heat. Add sliced fresh beefsteak tomato and lettuce and you’ve got a sandwich that will knock your socks off. Serve Pork Belly BLT with Chipotle Mayo with fresh corn on the cob and listen to your taste buds sing.

Pork Belly BLT with Chipotle Mayo

Pork Belly BLT with Chipotle Mayo

So now let’s talk about some of best corn on the cob around from Brentlinger’s Farm Market. Outside of what my Dad would grow in our garden growing up, Brentlinger’s corn is the best. Whenever I visit Ohio this time of year, it’s a must to bring some back to Chicago. I’m partial to Bi-color corn as I find white corn to sweet. Call me crazy but those are my taste buds. Dad would grow yellow corn especially for me because it was my favorite.

Located in Dayton, Ohio, Brentlinger’s Farm Market has served Dayton and surrounding communities for more than 50 years. Their corn on the cob is picked fresh daily. The ears are huge and taste the same each and every time I’ve purchased this corn. Whether boiled or grilled, smear with plenty of butter and sprinkled with salt for delectable flavor. Brentlinger’s corn also makes great fire-roasted corn salsa and salads and southern-style fried corn. I hear my Mom’s recipe for fried corn calling my name.

Pork Belly BLT with Chipotle Mayo

If you’re running short on time, BLT’s make a great quick and easy dinner for the whole family. Stop by your local market and pick some fresh corn on the cob, pork belly slices, tomatoes and lettuce. You’ve now got the makings for one of the best summertime meals I can think of and kid tested. My recipe makes two sandwiches but can easily be made to serve as many people as needed. That’s the glory of sandwiches and I have no problem with leftovers. Enjoy the fresh taste of Pork Belly BLT with Chipotle Mayo on a warm summer evening and listen to your belly say thank you.

Pork Belly BLT with Chipotle Mayo

6 – 8 slices pork belly slices (use thick sliced bacon if pork belly cannot be found)

Salt and pepper to taste

Beefsteak tomato, sliced

Iceberg lettuce

3 heaping T. mayonnaise

4 – 5 drops Chipotle hot sauce to taste

4 slices Whole Grain bread

To prepare chipotle mayo, mix mayo and hot sauce in a small bowl; set aside.

Prepare pork belly by preheating oven to 375 degrees. Place slices on a rimmed baking sheet. Sprinkle both sides with salt and pepper. Bake for 15 minutes on one side then flip and bake an additional 10 – 15 minutes until desired doneness is reached. Drain on paper towel until ready to build sandwiches.

To make sandwiches, toast bread, smearing each slice with chipotle mayo. Top two bread slices with 3 – 4 slices of pork belly, tomato slices and lettuce. Top with other bread slices; slice in half and enjoy. Serve with Corn on the Cob.

Makes 2 sandwiches.