Emeril's BLT

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill. Line 2 baking sheets with parchment paper.

In a mixing bowl, stir the yeast and water together to dissolve the yeast. Stir in the 3 tablespoons olive oil, basil, garlic, flour, cornmeal and 1/2 teaspoon salt. Turn the dough out onto a floured surface and knead until the dough forms a smooth ball. Place the dough in a greased bowl and cover. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 equal balls. Flatten each ball with a rolling pin or your fingers, pounding it out very thin. Brush each dough with olive oil. Place on the hot grill and grill for 3 to 4 minutes on each side, or until the bread has nice grill marks on each side and is cooked all the way through. Remove from the grill. Brush each flatbread with olive oil and sprinkle with Kosher salt.

In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, saute the mushrooms, shallots and tomatoes for 1 minute. Add the veal reduction and continue sauteing until the mixture is completely dry, about 1 minute. Season with salt and pepper. Remove from the heat and allow to cool completely. In a food processor, puree the mushroom mixture until smooth. Add the mayonnaise and chopped truffle. Blend until the mixture is smooth and incorporated. Season with salt, pepper and truffle oil.

In a mixing bowl, lightly toss the greens with 1/4 cup of the dressing. Season the greens with salt and pepper. Season the tomato slices with salt and pepper.

To assemble, spoon the remaining dressing in the center of each plate and on the rim. Slice each piece of the flatbread in half. Form a sandwich with the 2 flatbread halves, 2 slices of tomatoes, and 1/4 cup crumbled bacon in the center of each plate. Garnish with shaved Parmigiano-Reggiano cheese, parsley and flowers.

This recipe yields 4 servings.