DAT Sandwich: Daikon Radish Bacon, Arugula, and Tomato
One of my favorite quick meals before going vegetarian was a bacon, lettuce, and tomato sandwich. A simple sandwich but so epic. Not too expensive, easy to assemble, and you can eat it hot or cold.
After I became plant-based, I thought my BLT days were behind me until I saw the vegan bacon playlist from Sauce Stache. So many ways to make a plant-based alternative to bacon in one place. After binge-watching for an afternoon, I settled on the daikon radish. It's high in vitamin C, easy to work with, and soaks up the PB&Slay bacon marinade nicely.
After a few test batches (which I completely burned), I finally have created my version of the daikon radish bacon. My DAT has the same qualities I loved about the BLT with a couple of little twists. I am so excited to share this one with you!
It’s Just A Sandwich.
No, it's DAT sandwich. I couldn't resist! It is a plant-based sandwich with vegan bacon that holds its own against its porky counterpart - the BLT. The daikon radish bacon has just the right amount of saltiness with a hint of sweetness. We locked in flavor while maintaining crispiness by cooking the radish in the marinade first then air-frying it. No additional oil is needed. Trust me; the marinade has enough.
You might not be convinced with just the daikon radish bacon. While this plant-based bacon is great, the turning point for me was when I added the sauce. The Truff hot sauce mayo mix takes this sandwich to another level. The hot sauce spices balance the radish bacon and hint of truffle while also enhancing the arugula's flavor. It's definitely a grown-up sandwich. I can't wait for you to try it.
Ok, I’m Ready. Let’s Make DAT Sandwich.
The only cooking involved in this recipe is the daikon radish bacon. Before we cook, we must marinate.
Use a peeler or mandolin to shave long, thin strips. I don't usually make the whole radish - just about 10-12 pieces. Lay strips over a wire rack or paper towel and sprinkle salt on top. This is to help pull out the moisture in the radish. Let sit for 10 -15 minutes. Take a paper towel or clean dish towel to pat off the excess moisture on the radish. In a medium bowl, pour 1/2 cup of bacon mix over the radish strips. Stir the mixture to ensure each strip is coated. Set aside to marinate for 10-15 minutes.
Next, add half the strips and half the remaining marinade to a medium pan over medium-high heat. This will be your first batch. You can add some pepper in this stage if you like for additional spice. Cook until most of the liquid is gone. Add the strips to the air fryer and fry at 400 degrees until you get to your desired crispiness. I fried my strips for about 3-5 minutes. Then add to a wire rack to let rest and start your second batch.
As your second batch is resting, it's time to make the sauce. In a small bowl, add one part Truff Hot sauce to one part vegan mayonnaise. Set aside. I love toasted bread on my sandwiches. If you do too, I also would recommend toasting the bread at this stage. I toasted my bread in a pan with a little Country Crock butter. A couple of minutes on each side until high brown.
Finally, it's time to assemble! Spread the Truff Mayo mix on each slice of toast. On one piece of toast, layer the tomato, arugula, and bacon. Top it with the other toast slice. There you have it!
Just A Few Suggestions…
NOTE: These are affiliates links. When you purchase an item using a link, we make a small commission that helps us run this site at no additional cost to you
DAT Sandwich: Daikon Bacon, Arugula, and Tomato
Ingredients:
- 1/2 daikon radish - cut in long, thin strips
- 1/2 C. bacon marinade (see marinade recipe)
- Bread of your choice
- Arugula
- Tomato
- 1Tbsp Truff hot sauce
- 1 Tbsp vegan mayo
Instructions:
- Wash the daikon radish and shave off the outer skin for the part you will use.
- Use a mandolin or peeler to cut long, thin strip of the radish.
- Lay strips on a wire rack and salt. Let sit for 10-15 minutes.
- Use a paper towel or clean dish towel tp remove excess water from the strips.
- Add strips in a medium bowl with 1/2 cup of bacon marinade. Stir to coat each strip. Let sit for 10 -15 minutes.
- Heat skillet or pan to medium heat, then add half of the strips and half of the remaining marinade. Cook for until almost all the liquid is gone.
- Add strips to the air fryer and cook at 400 for 3 -5 minutes or until desired crispiness is reached. Let rest on a wire rack.
- Repeat steps 6 and 7 with the second half of the marinating radish strips.
- In a small bowl, mix mayo and Truff hot sauce. Stir to combine. Set aside.
- Toast bread in a nonstick skillet. Cook on both sides until light brown. Remove from skillet.
- Slice tomato and lettuce. Then, assemble the sandwich as desired.
