Makes 8 pieces of bacon (enough for 4 sandwiches)
FOR THE BACON
- 8 slices uncooked bacon
- 1/4 teaspoon chili powder
- 2 tablespoons packed brown sugar
- 2 tablespoons molasses
- 4 tablespoon concentrate
FOR THE SANDWICH
- Fresh lettuce
- Crusty, toasted bread
- Heirloom tomatoes
Lay cascading bacon slices atop one another so that the fat is on top. Place bacon on top of a piece of plastic wrap or brown butcher paper.
In a small bowl, stir together the concentrate, chili powder, brown sugar, molasses, and water. Spread the mixture on top of the bacon slices, pressing with the back of a spoon. Wrap the bacon and coffee in the plastic wrap or butcher paper and place in the fridge. You may want to put the mixture in a large sealable back to prevent any leaking. Let sit for 2 hours of overnight.
When ready to bake, place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and pay separate bacon slices on the paper in a single layer.
Bake until browned and crisp, 14 to 17 minutes, or until bacon has reached your desired crispiness. Remove from the oven, allow to drain on a piece of paper towel and assemble the sandwich.
Spread mayonnaise on both sides of bread, lay tomato, spinach and bacon on top of each other and serve immediately.