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Mini bacon, lettuce, and tomato smokehouse sandwich

  • Prep time
    15 minutes
  • Cooking time
    5 minutes
  • 4


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.


  • 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.
Bacon can be replaced with vegetarian bacon