Author Notes: From Tyler Kord’s cookbook, A Super Upsetting Cookbook About Sandwiches.
It would not be unreasonable to balk at the official the name of this recipe—”Bacon M (…more) —Sarah Jampel
Makes 1 1/2 cups
- 2teaspoons Lapsang souchong tea leaves
- 1 1/2cups mayonnaise
- 1/2teaspoon ground allspice
- 1garlic clove, finely minced
- 1teaspoon grape jelly
- 2tablespoons low-sodium soy sauce
- Heat an oven to 250° F. Toast the leaves on a parchment-lined baking sheet for 10 minutes, or until completely dry and crumbly. Crush to a powder in a mortar and pestle or spice grinder.
- In a medium mixing bowl, combine the tea leaves with the remaining ingredients. Whisk until thoroughly combined. Taste. “It totally does not taste like bacon,” at this stage explains Kord.
- Refrigerate for at least 1 hour (and up to 4 days). Now give it another taste: “Bacon!” Kord writes. “Kind of! But definitely delicious.”