Sriracha Mayo
¼ cup tahini
2 tbsp plain greek yogurt
1 ½ tbsp sriracha
Combine all the ingredients in a bowl and whisk until smooth. Add 1 tablespoon water at a time until your desired "mayo" like consistency is reached. Keep stored, covered in the fridge until ready to serve or up to 1 week.
Sweet Chili Butter
4 tbsp butter softened
1 ½ tbsp Thai sweet chili sauce
Burr mix butter and chili sauce until combined.
Pineapple BLT
4 fresh pineapple rounds cored
8 slices sourdough bread
4 leaves butter lettuce
1 ½ heirloom or regular tomatoes sliced
salt + pepper to taste
8 slices cooked bacon
1 avocado sliced
4 fried eggs
Heat a skillet, grill pan or grill to high heat. Sear the pineapple slices on bother sides until caramelized, about 2-3 minutes per side. Remove and place on a plate.
Using the sweet chili butter, butter both sides of each slices of bread and place the bread on the grill/skillet. Cook until LIGHTLY toasted, about 1-2 minutes per side. Don't over toast the bread as you want it crusty on the edges and soft in the middle.
To assemble, spread a little sriracha mayo over each piece of bread. Layer on the lettuce, tomatoes (season the tomatoes with salt + pepper), bacon, pineapple and avocado. If desired. Add a fried egg. Add the top piece of bread. Give the sandwich a little smoosh down to adhere....EAT!
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