I've been working on an idea for a few days now, based on the classic "BLT" sandwich. It's hard to argue with perfection, but if I'm going to alter what a BLT is I want to at least transform it in a way that doesn't take away from it. Right now the concept is using tomato jam, toasted brioche and where I'm spending most of my time is the bacon component. Originally I thought of rendering off bacon, then grinding it into as fine a grind as I could, and re-composing it into a bacon aspic.
The idea being that it would allow me to create a "slab" of concentrated bacon flavor to trim to the exact size of the brioche. In talking with others they pointed out that one of the more enjoyable aspects of a BLT is the textural crunch of crisp bacon. So now I am looking more into creating a mayonnaise using some of the rendered bacon fat in place of the normal oil. I'd like to be able to add gelatin to it for consistency and presentation (again being able to trim it to fit the brioche) but I am not sure it is going to be possible to get the right consistency.
Any thoughts on how I might go about creating a gelatinized mayonnaise? For the lettuce component, I thought of using microgreen lettuce but I have always been a fan of cool crisp iceberg lettuce for a BLT so I am thinking of chilling it just above freezing and then shaving the lettuce.
I am also unsure of how best to plate this. I suppose that can be a worry once I've accomplished getting the components where I want them to be.