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  • 1 pound, medium sliced bacon
  • 1/2 cup, ketchup
  • 1/2 cup, Epicurean Smoked Brown Sugar
  • 4 teaspoons Epicurean 25 Star Balsamic Vinegar
  • 2 cups, arugula leaves 
  • 2 large, Beefsteak tomatoes - thinly sliced
  • 4 tablespoons, aioli (see recipe below)
  • 1 loaf, Focaccia bread - quartered and sliced vertically
  • freshly ground pepper
  • 1/2 cup Epicurean Garlic Extra Virgin Olive Oil
  • 1 egg yolk
  • 1 teaspoon 
  • 1 pinch, kosher salt


  1. Preheat oven to 425 degrees
  2. In small saucepan over low heat, add ketchup, Epicurean Smoked Brown Sugar and Epicurean 25 Star Balsamic Vinegar. Stir until Epicurean Smoked Brown Sugar is dissolved, remove from heat
  3. Arrange bacon on cookie sheet and brush each slice with glaze, bake for approximately 12 minutes. At the 10 minute mark watch closely, bacon will cook at varying times due to thickness. Remove from oven when bacon is brown around edges and still supple. Do not bake until crisp.
  4. Prepare bread by brushing both sides with aioli (see recipe below). Do not over use aioli, the flavor in this sandwich comes from the bacon.
  5. Divide bacon between four sandwiches
  6. Add tomatoes and a nice grind of pepper
  7. Add arugula and top with bread
  8. For Aioli: in a small bowl, add egg yolk, 1 teaspoon Epicurean 25 Star Balsamic Vinegar and a pinch of kosher salt
  9. Whisk in Epicurean Garlic Extra Virgin Olive Oil a few drops at a time. Continue adding oil until a thick emulsion is formed.
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm