Miller Union BLT Recipe – Rough Draft Atlanta

Your perfect summer sandwich is here! Miller Union recently added a BLT to their menu, and it’s just as delicious as you’d imagine.

Chef Steven Satterfield’s take on the famous BLT features arugula and focaccia, putting a tasty little twist on this classic sandwich. The recipe below will guide you through step by step and show you how Satterfield makes a simple sandwich so much more delicious.

Keep scrolling for the full recipe!

Miller Union BLT (Photo courtesy Miller Union Instagram).
Miller Union BLT (Photo courtesy Miller Union Instagram).

Miller Union BLT Recipe:


Ingredients for the BLT:

  • Focaccia (Miller Union uses Colette Bread & Bakeshop focaccia)
  • Bacon
  • Arugula

Ingredients for Garlic Aioli (Yield 1 Pint):

  • 1 Egg & 1 Egg Yolk
  • ½ teaspoon Dijon Mustard
  • 2 Teaspoons Lemon Juice
  • 2 Teaspoons Apple Cider Vinegar
  • 1 Teaspoon fine sea salt
  • 2 Garlic cloves, microplaned to a paste
  • 1 cup Canola Oil or other neutral vegetable oil


Garlic Aioli Method:

  1. At the restaurant we use a food processor to make mayonnaise, but we are usually making large batches to be used in multiple recipes. At home, the quickest and easiest way to make mayonnaise is to use a straight-sided quart container or a wide mouth quart mason jar.
  2. Place the egg, egg yolk, mustard, lemon, cider vinegar, salt and garlic into the base of the container.
  3. Using a small immersion blender (sometimes called a “stick blender”), place the blade in the base of the container into the ingredients and turn the power on to blend what’s in the jar.
  4. Turn the motor off then add the oil.
  5. Keep the base of the blade on the bottom of the container. Turn the motor back on and slowly raise and lower the blade up and down through the ingredients in the jar until emulsified.
  6. Taste for seasoning and adjust to your liking.

Recipe for perfect bacon:

  1. At Miller Union the team smokes their own bacon, but for home cooks who prefer to use store bought bacon, Steven Satterfield’s preferred way to cook bacon is: 
  2. Heat oven to 325F.
  3. Line a rimmed baking sheet with parchment paper.
  4. Place the slices of bacon in a single layer with a little space between each slice.
  5. Set on middle rack of oven and cook for 10 minutes then rotate the pan 180 degrees.
  6. Cook for another 7 to 10 minutes until crisp and bubbling. Note that a lot of fat will render out of the bacon. You can drain the hot fat into a container and use it to cook with later. If you like your bacon crispier, simply let it cook a little longer than the instructions above, but always set a timer for anything in the oven!

BLT Assembly Method:

  1. Slice a square of the bread and place in 325F oven to toast it for a few minutes.
  2. Meanwhile, cut an heirloom tomato into thick slices and season with salt and pepper. The tomato has to be thickly sliced! It’s the “meat” of the sandwich, and the bacon is an accent.
  3. We spread a smear of garlic aioli (recipe below) on the inside of the top and bottom slices of the focaccia, Build the BLT with the seasoned tomato, 3 to 4 slices of cooked bacon, a few leaves of basil and a handful of arugula.

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