This week, Serious Eats posted my “A Sandwich a Day” feature about the Swinery BLT at The Swinery in Seattle. An excerpt:
The “B” in BLT stands for belly, as The Swinery makes the sandwich with pork belly. It’s cut considerably thicker than bacon, a generous amount of fat still on, and crisped until crunchy—though not as crisp as the crispiest bacon. Lettuce and tomato help cut the fat while providing freshness.
What makes the BLT special is what’s slathered on the lightly toasted Macrina Bakery brioche bun: chicken liver paté mayonnaise. The Swinery makes its own mayo, folding in a generous amount of housemade paté at the end of the process. The spread has a rich, mineral-like, earthy (and yet sweet) flavor, combining with the pork belly in elevating the sandwich from comfort food to something more elegant, sophisticated, and delicious.
For more information, check out the Serious Eats story, here.