Italian BLT Dip
With spicy honey tomato au jus
Messy? Yes — but these sandwiches are oh so buono! We love French dips, but it’s high time for an Italian dip. Grab some napkins and dip away!
Ingredients
4 rolls/bread, crispy crust/soft insides
2 cups iceberg lettuce, shredded
½ cup basil leaves, loosely packed, fresh, julienned
Tomatoes, firm, ripe and sliced
1 pound bacon, cooked
Salt and pepper
Bread Spread
6 tablespoons butter, softened
2 tablespoons mayonnaise (we prefer Duke’s)
2 teaspoons bacon drippings
2 teaspoons Italian Seasoning
¼ cup Parmesan cheese, finely grated
Au jus
1 cup V8 (we used spicy)
3 tablespoons beef broth
1 tablespoon Worcestershire sauce
1 tablespoon honey
2 teaspoons red wine vinegar
1 teaspoon hot sauce (we used Texas Pete)
¾ teaspoon each granulated onion and garlic
Pinch of salt and pepper to taste
Directions
Combine bread spread ingredients. Shake au jus ingredients together in a jar.
To serve, smear both sides of bread with spread and lightly toast.
Toss lettuce with basil and pile onto bottom slice of bread. Add tomatoes, then bacon. Top and serve with dipping cup of au jus.
Au jus is best at room temperature or warm. Also doubles as a salad dressing.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
