DBLP

Ingredients

Chipotle Mayo

• ½ cup mayonnaise
• 2 Tbsp of adobo sauce (plus 1-3 chipotle peppers, depending on your spice tolerance)

Sandwich and Assembly

• 8 slices of duck bacon (Superior Foods Featured Item: #10884 – Maple Leaf Farms)
• 2 ripe fuyo persimmon, sliced in half and meat scraped out
• Iceberg lettuce
• 4 sliced of good bread (I used a sourdough boule), lightly toasted or grilled

Preparation

Chipotle Mayo

1. In a small bowl or cup, mix mayonnaise with adobo sauce and chipotle peppers and blend with an immersion blender until smooth.

Sandwich and Assembly

1. Preheat oven to 400°F. Place duck bacon on a parchment-lined sheet pan bake for 20 minutes, or until duck bacon is nice and crisp. Remove from oven and let rest on top of the oven.
2. To make sandwiches spread chipotle mayo on the top and bottom slice for each sandwich. From the bottom start with lettuce. Then place 4 slices of duck bacon on top.  Spoon persimmon flesh on top of bacon, and then finish with the remaining bread slices.

Tips

Persimmons can be tough to find, but if you do make sure they are ripe (on the very soft side). If they are slightly ripe you can slice them like a tomato and salt the flesh to help soften a bit. Feel free to experiment with other sweet fruits that might compliment the salty and smokiness of this sandwich.