Cutty's bacon, lettuce and tomato jam sandwich recipe

Published October 9, 2010 12:20AM (EDT)

Cutty's BLTJ. FTW!
Cutty's BLTJ. FTW!

Cutty's Tomato Jam


  • 1½ pounds Roma tomatoes, cored and chopped coarsely
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons brandy (optional)
  • 1 teaspoon grated fresh ginger
  • 1 scant cup granulated sugar
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red chile flakes
  • 1 teaspoon salt


  1. Combine all ingredients in a medium-sized heavy-bottom pot, preferably nonstick. ("This is the best use for a nonstick pan I've ever come across," Chuck says. "Well, this and Rice Krispies treats. Otherwise, I don't know why they exist.") Cook over medium-high heat until bubbling.
  2. Reduce heat to low and gently simmer, stirring occasionally, until mixture is thick and syrupy, about 1 hour. Cool the jam; season with salt and pepper if necessary. Store in the fridge.

Cutty's BLTJ

The fist-pumping tomato jam isn't the only reason that Cutty's BLTJ is a sterling sandwich. Composition, the skill of arranging the ingredients, is an underheralded art, but it has a real effect on how the flavors hit your palate.

Makes one sandwich. You'll want two, at least.


  • 2 slices of white or good quality white or wheat bread, toasted
  • Lemony mayo (mix 1 teaspoon of fresh lemon juice into ½ cup of Hellman's mayonnaise)
  • 4 strips of crisp, crisp bacon
  • Small handful of field greens or mesclun mix
  • Cutty's tomato jam


  1. Spread lemony mayo on the bottom slice of toast. (The extra lemon in the mayo balances the rich sweetness of the tomato jam).
  2. Add the greens and then the bacon strips.
  3. On the other slice of toast, spread a modest layer of tomato jam. The stuff is ridiculously delicious, but it's also powerful stuff. On top of the tomato jam, spread another layer of lemony mayo.
  4. Top the sandwich, serve with the tomato-jam side on top, and yell, "Tijuana!"

By Francis Lam

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam.

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