Empire Diner BLT

Before you start

• Extract the tomato moisture via towel-press.

  Line a plate with paper towels, lay the thick tomato slices flat, and sprinkle the exposed surface generously with the kosher salt. Let sit for 5 minutes to draw out the water via osmosis, then firmly dab the tops dry with a second paper towel to prevent a soggy sandwich.

• Mix the elevated diner mayonnaise.

  Whisk together the mayonnaise, Dijon mustard, garlic paste, and lemon juice in a small bowl. Set aside until assembly.

Ingredients

• thick-cut Applewood smoked bacon slices8
• sourdough bread slices4
• beefsteak tomato1 large
• Bibb lettuce leaves4 large
• high-quality mayonnaise1/2 cup
• Dijon mustard1 tsp
• garlic clove1 small
• fresh lemon juice1 tsp
• kosher salt1/2 tsp
• freshly cracked black pepper1/4 tsp

Method

1. 01

   Heat the cast iron and prepare the press.

   Place a large cast-iron skillet over medium-low heat to ensure the fat will render slowly. If using a cast-iron bacon press, place it directly in the skillet to preheat.

2. 02

   Render the bacon under heavy pressure.

   Remove the hot press, lay the bacon strips down in a single layer, and immediately set the heavy press directly on top of the meat. Cook for 4 to 5 minutes, lift the press to flip the bacon with a metal spatula, replace the press, and cook for another 3 to 4 minutes until deeply mahogany, shatteringly crisp, and perfectly flat. Move the bacon to a wire rack or paper-towel-lined plate.

3. 03

   Scrape the pan and griddle the bread.

   Take a stiff metal spatula and perform a swift, hard scrape across the cast iron to loosen stuck pork proteins, leaving roughly 2 tablespoons of rendered bacon fat in the pan. Turn the heat up to medium, drop the bread slices directly into the hot fat, and toast for 1 to 2 minutes until deeply golden brown. Flip and toast the other side for just 30 seconds so the interior remains slightly soft.

4. 04

   Layer the sandwich architecture.

   Lay the toast out with the bacon-fat-crisped sides facing outward and spread a generous, edge-to-edge layer of the mayo mixture on the soft interiors. On the bottom slice, place a lettuce leaf as a hydrophobic barrier, followed by the towel-pressed tomatoes seasoned with black pepper, a lattice-weave of flat bacon to ensure coverage in every bite, and the second lettuce leaf before closing the sandwich.

5. 05

   Execute the final cut.

   Using a serrated knife, apply gentle pressure and cut the sandwich diagonally into triangles, as diner law dictates they taste better this way.

Notes

• The Empire Diner lobster variant.

  To replicate the modern Chelsea establishment's elevated $42 masterpiece, substitute the sourdough for a rich brioche bun toasted in butter rather than bacon fat. Fold 1 teaspoon of Old Bay seasoning into the mayonnaise, and layer 4 ounces of warm, butter-poached lobster claw meat directly over the crisp bacon.

• Equipment stand-ins for the bacon press.

  If you do not own a dedicated cast-iron chef's press, wrap a standard building brick in heavy-duty aluminum foil or place a smaller, heavy skillet directly on top of the cooking bacon. The sheer gravitational pressure is non-negotiable to prevent curling.