So a couple months ago, a publisher reached out to me with an idea for a cookbook concept, and asked me to flesh out some ideas and put together a proposal. While they ultimately decided not to move forward with the project (sort of a relief, I ultimately wasn’t super into the concept), I still have a few cool recipes that came from it. The working title was Cone You Dig It?!, and the book was going to be 75 recipes of food in cones. This one here is presented as it was written for the proposal.
Everyone loves a good BLT, and the combination of white bread, bacon, lettuce, tomatoes, and mayo is truly special; it’s also a fairly basic sandwich that could use some jazzing up. For these cones, we’re keeping all the original ingredients, but instead of the bread being the biggest component, here the bacon is! These are a crunchy delight that you will find yourself craving often.
BLT Cones (Makes 4 Cones)
- 8 slices thick-cut bacon
- Foil for molds
- ¾ cup chopped tomatoes
- 1 ½ cups shredded iceberg lettuce
- 4 slices white bread
- ¼ cup mayo
- 1 tablespoon spicy brown mustard
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- Black pepper to taste
- Use the cone mold that came with your waffle cone iron, and wrap it with a layer of foil.
- Slide the mold out of the foil, and fill the foil with more foil to make a solid cone. Repeat 4 times so you have 4 molds.
- Preheat your oven to 315 F.
- Take a slice of bacon, and starting at the tip of the foil cone, start wrapping the bacon around the mold. There should be a little bit of overlap as you make your way up.
- There will be a point where you will need to twist the bacon once before continuing on. This will make sense as you are making the cones.
- Use toothpicks to hold the bacon to the mold.
- When the first piece of bacon ends, start with another piece of bacon, with the ends overlapping.
- Repeat with all 4 cone molds.
- Place the cones on a baking sheet, and bake for roughly 60 minutes, or until the streaks of fat are fully opaque and the bacon looks nice and crispy.
- Mix all the dressing ingredients together very well.
- Toast the bread and then dice it into centimeter squares. You can also dice the bread, then toast the bits in the oven while your bacon cones are cooking.
- Mix the salad with the dressing.
- Remove the cones from the oven and let cool until you can touch handle them easily.
- Slide the cones off their molds.
- Fill cones with the salad and enjoy!