Mini bacon, lettuce, and tomato smokehouse sandwich

Ingredients

Homemade smoked bacon

30 ml (2 TBSP) salt

80 ml (1/3 cup) brown sugar

15 ml (1 TBSP) freshly ground pepper

1 kg (2.2 lb) pork belly

Semi-sundried tomatoes

6 Italian tomatoes, sliced in 2 and seeded

30 ml (2 TBSP) olive oil

Freshly ground salt and pepper

Bacon, lettuce, and tomato sandwich

8 slices of oat Grand-Père homestyle bread

About 80 ml (1/3 cup) homemade or store-bought mayonnaise

4 lettuce leaves, mixed microgreens, or a blend of both

1 serving of semi-sundried tomatoes

12 to 16 slices of cooked bacon

Smoked bacon

Mix salt, brown sugar, and pepper together.
Cover pork belly with mixture, then place in a freezer bag with air removed, or a sous vide bag.
Place in fridge and allow to marinate 2 to 5 days, turning bag once per day.
Remove pork belly from bag, rinse under cold water, and pat dry.
Let air dry.
Preheat smoker or BBQ on low heat, between 70 and 93^°C (160 and 200^°F).
Soak wood chips in cold water and shake off excess. While cooking pork, add a few chips to the coals to create smoke. Continue to add chips as you cook.
Cook the pork belly for 2 to 3 hours, or until internal temperature reaches between 58^°C (136^°F) and 63^°C (145^°F).
Let cool, wrap tightly, and refrigerate.
Slice smoked pork belly and cook bacon strips in the pan or oven, to taste.

Semi-sundried tomatoes

Place tomato halves cut side up on a tray lined with parchment paper or a silicone sheet.
Drizzle with olive oil and season generously.
Cook in oven at 140°C (275^°F) for 2 hours.
Let cool and store in fridge.

Sandwich

Toast 4 slices of bread and place on a cutting board.
Garnish each with about 10 ml (2 TBSP) of mayonnaise.
Divide lettuce, tomato halves, and bacon evenly on each slice.
Toast remaining 4 slices of bread, spread with about 10 ml (2 TBSP) of mayonnaise, and place on top of ingredients to create sandwiches.