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B.L.T. with horseradish sauce

Isabelle (our 16-year-old daughter and head chef at Wildheart Farm) is a wee bit obsessed with horseradish sauce right now. She makes hers with sour cream instead of mayo and we've been eating it on everything lately! You will also find it used on this week's bratwurst recipe.

We make our BLT's with homemade sourdough bread. If you're interested in how to make sourdough, I have a post on sourdough basics here. Sourdough does not have to be intimidating! I bake almost every day and I don't even measure my ingredients!


  • A nice crusty loaf of bread

  • Fresh baby salad greens or arugula

  • An heirloom tomato

  • Pasture-raised Mangalitsa bacon

  • Horseradish sauce (recipe below)

For the horseradish sauce, mix together:

  • 8 Tbsp sour cream

  • 1-2 Tbsp grated, prepared horseradish

  • 1 tsp dijon or stone-ground mustard

  • Pinch salt

  • Pinch pepper


I think y'all know what to do here: bacon, lettuce, tomato, sauce, between two pieces of bread. Heaven.


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