In this modern take on the all-American BLT, house-smoked pork belly fills in for bacon and marinated green tomatoes for simple sliced red tomatoes. The "s" stands for slaw. Put it all together and it's a pig-lover's delight, always in season.
3 cups rice wine vinegar
1 cup water
1 tbsp. sugar
1/2 tbsp. salt
6 sprigs fresh tarragon
1 green tomato, sliced 1/4-inch thick
1 6-in. hoagie roll, split and toasted
1 to 2 tbsp. mayonnaise
1 piece green leaf lettuce
1/3 cup cole slaw
Salt and pepper, to taste
1/4 lb. smoked pork belly, quickly heated on a hot grill
- Prepare Marinade: In med. mixing bowl, combine vinegar, water, sugar, salt and tarragon.
- Place sliced tomato in marinade; cover. Refrigerate overnight.
- To assemble sandwich: Spread mayonnaise on both sides of roll. Line one side with lettuce. Spoon cole slaw along bottom crevice of other side.
- Take 2 slices marinated green tomato; season both sides with salt and pepper. Cut tomato slices in half; place on top of lettuce. Place pork belly on top of tomatoes. Slice sandwich in half.