Nueske’s Bacon Sliders
Serves 4-6 people
- 5 /ea Roma tomatoes
- 1 t extra virgin olive oil
- 1 t fresh thyme (chopped)
- Salt & pepper to taste
- ¼ cup mayonnaise
- 2 ¼ pounds Nueske’s bacon slab
- 12/ea slider rolls
- 2 T butter
- 1 head romaine heart (shredded)
Trim tops off tomatoes then cut into quarters, lengthwise. Toss tomatoes in olive oil, thyme, salt & pepper. Place tomatoes skin side down on a roasting rack. Roast at 140 degrees for 10 hours. Chop roasted tomatoes and mix with mayonnaise.
Slice bacon into ½” thick x 3” diameter servings. Pan fry until crispy.
Using a non-stick sautee pan, toast slider buns in butter until golden brown.
Place roasted tomato mayonnaise on the bottom slider bun, then shredded romaine, then bacon, then the top bun.
About Chef Brent Moore at Tiburón Golf Club
Chef Brent Moore has been cooking since the age of 10. At age 14 he secured his first restaurant job, and hasn’t stopped since. In 1999-2002 Brent attended Culinary School at Colorado Mountain College in Vail, Colorado. In addition, he completed a 6000 hour (3 year) American Culinary Federation sponsored apprenticeship at the Lodge at Vail. Brent incorporates local, seasonal and sustainable products into his “New American” creations. His outlook on food is simple, use the best ingredients possible while allowing their natural flavors to shine.