Mini bacon, lettuce, and tomato smokehouse sandwich

Preparation

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.