breakfast for dinner + filmstrips alfresco

Whatever you were planning to make this weekend, scrap it and try this brunch friendly, anytime awesome maple bacon sandwich from chic and cozy The Smile in New York. The thyme punctuated, maple marinated meat* recipe warranted its own party. We’re not even joking. The weather cooperated. Thyme is thriving in our gardens. You’ve got to love when all the elements come together. Kind of like the mayo spread that’s happening here. The addition of one unexpected ingredient – in this case, dates – changes the game.
bacon sandwich with date mayo by the smile NYC

Mini Maple Bacon Sandwich with Frisée & Date Mayo
recipe type: sandwich
cook time:
total time:
serves: 2
makes 4 mini sandwiches and about ½ cup of date mayo
  • 8 slices thick cut bacon
  • ¼ cup maple syrup
  • 2 tablespoon fresh thyme leaves (from a small bunch)
  • Four 3-inch challah or brioche buns
  • date mayo (see recipe below)
  • 1 small head frisée lettuce, cleaned and chopped into 2 –inch pieces
  • 6 pitted dried dates
  • ½ cup mayonnaise
  1. Preheat your oven to 400ºF.
  2. Place bacon on a lined baking sheet. Using a pastry brush, brush bacon with maple syrup until well coated. Sprinkle with thyme leaves.
  3. Place bacon in the oven and cook until dark and crispy, about 30 minutes.
  4. Spread each side of the challah bun with the date mayo, about 1 tablespoons per side.
  5. Break bacon into pieces that fit on the bun. Arrange on the bottom bun. Arrange frisee on top of the bacon. Top with the top of the bun and secure with a club frill.
  6. Place the dates in a bowl and cover with boiling water. Let sit for at least 5 minutes to allow the dates to soften. Drain well.
  7. Combine dates and mayonnaise in a blender and blend on high until well combined and smooth.

In honor of all the summertime flavors mingling between Tom Cat brioche buns, we rolled out our 16mm projector, pinned up a “screen” and held a small feast + film strips soiree.
outdoor movie night
And Margie even figured out a way to let Jacque in on the bacon loving fun with a vegetarian version made with tofu. Not a complaint was heard, even from the carnivores. She suggests perhaps using panko the next time to replicate a bit more ‘bacon’ crunch.
tofu with thyme and maple syrup

* tofu “bacon”

block of fresh tofu – firm
2 T fresh thyme leaves
1/4 cup maple syrup
vegetable oil for frying
corn starch
hickory salt

Drain and press tofu:  Slice tofu into 1/4-3/8″ thick slabs.Lay flat on paper towels and cover with more paper towels, and then press under a heavy skillet or pan. Season tofu with bacon salt and pepper. Lightly (but thoroughly) coat each piece of tofu with corn starch.

Pour cooking oil into a deep saute pan to about 1/2″ deep and heat to 360-365 over medium high. Using tongs to maneuver, fry tofu slices until golden on all sides. Don’t crowd the pan or overlap – fry in batches. Remove from oil and drain on paper towels. Brush each side with maple syrup while hot and sprinkle with thyme leaves.


Thanks, Melia!

About Larks & Japes

We host parties pairing culture with cocktails & canapés while collaborating with quality makers. goods • get togethers • getaways