Pineapple BLT with Sweet Chili Butter + Sriracha "Mayo".

Step 1

Combine all the ingredients in a bowl and whisk until smooth. Add 1 tablespoon water at a time until your desired "mayo" like consistency is reached. Keep stored, covered in the fridge until ready to serve or up to 1 week.

Step 2

Stir together the butter and chili sauce until combined.

Step 3

Heat a skillet, grill pan or grill to high heat. Sear the pineapple slices on bother sides until caramelized, about 2-3 minutes per side. Remove and place on a plate.

Step 4

Using the sweet chili butter, butter both sides of each slices of bread and place the bread on the grill/skillet. Cook until LIGHTLY toasted, about 1-2 minutes per side. Don't over toast the bread as you want it crusty on the edges and soft in the middle.

Step 5

To assemble, spread a little sriracha mayo over each piece of bread. Layer on the lettuce, tomatoes (season the tomatoes with salt + pepper), bacon, pineapple and avocado. If desired. Add a fried egg. Add the top piece of bread. Give the sandwich a little smoosh down to adhere....EAT!