Maple Pepper Pig Candy BLT Sliders with Giardiniera Aioli
ingredients
- 1 Recipe Maple Pepper Pig Candy
- 2 Maui onions, sliced
- 2 tablespoons vegetable oil
- Balsamic Vinegar
- 1 Recipe Giardiniera Aioli
- Roma tomato – sliced medium-thickness
- 4 crispy leaves of romaine lettuce
- 1 Pack King’s Hawaiian rolls, buttered with salted butter and lightly griddled until golden
Maple Pepper Pig Candy:
- 1 lb. of thick cut bacon
- ¼ cup maple sugar
- 1 tablespoons fresh cracked black pepper
- 1 teaspoon fresh cracked pink peppercorns
Giardiniera Aioli:
- 1 cup mayonnaise
- ¼ cup Mauro Provisions Medium Craft Giardiniera, chopped fine
- 3 tablespoons ketchup
- 2 tablespoons stone ground mustard
- 1/2 teaspoon granulated garlic
Included Mauro Provisions Products
Recipe Tags
Directions
Heat a large skillet over medium heat. Place oil and onions in pan and gently sweat out, stirring only occasionally, letting the sugars develop. If necessary, deglaze with the red wine a couple times. Cook until a deep golden brown, about 30 minutes. Season with salt and pepper and set aside.
Maple Pepper Pig Candy:
- Preheat oven to 350 °F.
- Mix the maple sugar, black pepper and pink peppercorns in a bowl. Place bacon, flat, on a parchment-lined sheet pan. Top the bacon with a sprinkle of the sugar/pepper mixture. Bake until super golden brown and crispy. Immediately transfer to a WELL-GREASED wire rack to cool. Ideally, this should be made the day of and cooled for 1-2 hours before serving. Do not hold overnight.
Giardiniera Aioli:
To make the sauce: mix all ingredients together in a bowl until smooth.
Sandwich Build:
On the buttered and griddle bun, place a layer of the caramelized onions, 2 halved pieces of pig candy then the tomatoes (season with a bit a salt) shredded lettuce, a nice schmear of the aioli on the top bun ONLY. Close and serve!
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