Satay BLT Recipe
By Dominique Woolf
I must have satay sauce on the brain – I could eat it with almost anything. One Saturday I had a fancy for a BLT and thought the salty bacon would work perfectly smothered in a creamy, sweet and slightly spicy peanut sauce – I was right. Satay lovers will love this!
This recipe is extracted from The Asian Pantry, by Dominique Woolf, Photographed by Penguin Michael Joseph
Try Dominique's recipe for Fried Courgettes with Fish Sauce Caramel & Kimchi Beef Peanut Butter Ramen!
Ingredients: Ingredients for Satay BLT
Ingredients: For the sandwich
- 4 slices of sourdough or preferred bread
- 6–8 rashers of smoked streaky bacon (depending on appetite)
- 1–2 tomatoes (depending on the size)
- Lettuce leaves
Ingredients: For the sauce
- 5 tbsp crunchy, unsweetened peanut butter
- 1½ tbsp sweet chilli sauce
- 1½ tbsp sriracha
- 2 tsp rice wine vinegar
- ½ tsp soy sauce
Method: How to make Satay BLT
- Preheat your grill to high. Place the bacon on a baking sheet lined with foil. If you have a grill rack, sit your bacon on top. Cook for 5–10 minutes, until crispy.
- Meanwhile, combine the ingredients for the sauce in a small bowl. Add a teaspoon of water at a time to achieve a ‘dolloping’ consistency.
- To assemble, toast your sourdough, then spread the sauce on each slice. Layer with bacon, tomatoes and lettuce. Dive in.
- TIP: I love the amount of sauce given in the recipe, but if you have any left over you can add it to a noodle stir-fry, add stock to make a creamy ramen-style noodle broth, or use it as a dip for prawns, summer rolls or even tortilla chips!
- VEGAN: Swap the bacon for crispy fried tofu (see page 98, but cut the tofu into slices).
About the author
Dominique, a half-Thai food writer, penned cookbooks like "Dominique’s Kitchen" and "The Asian Pantry". She won The Great Cookbook Challenge with Jamie Oliver, Channel 4. Founder of The Woolf’s Kitchen, her tamarind sauce led to her award-winning range of chilli oils and pastes, aiming to inspire cooking excitement.
