Classic BLT with Fresh Aioli
A BLT sandwich is like a delicious warm summer morning to me. Grandma used to dip the toasted bread in the bacon fat which made her sandwiches amazing. I do the same thing and serve a small helping of freshly made aioli on the side for dipping!
Ingredients
For the BLT Sandwich:
8 slices white bread, can use any kind of bread
12 slices bacon
sliced iceberg lettuce
sliced garden fresh tomatoes
salt and pepper to taste
fresh aioli for dipping
Fresh Aioli:
1 egg yolk
1 tsp finely minced garlic
pinch of cayenne pepper
1/2 cup extra virgin olive oil (more or less)
2 tsp fresh lemon juice
salt and pepper to taste
Instructions
1
To make the BLT: Pan cook the bacon until crispy. Once cooked, transfer the cooked bacon to a paper towel lined plate to drain any excess grease.
2
While the bacon is cooking, toast the bread, tear the iceberg lettuce into pieces that easily fit on the sandwich, slice the tomatoes and set aside.
3
Once the bread is toasted and the bacon is fully cooked. Carefully dip the toasted bread into the bacon grease to lightly coat one side of the toasted bread.
4
Build the BLT with the bacon, sliced tomatoes and iceberg lettuce.
5
To make the Aioli: Add the egg yolk to a stainless steel mixing bowl along with the finely minced garlic and pinch of cayenne pepper.
6
Slowly drizzle the olive oil into the bowl while whisking to create an emulsion.
7
Finish off the aioli by whisking in the lemon juice, adjust the salt and pepper and enjoy!
8
Serve the fresh aioli on the side for dipping and your favorite chips, enjoy!
Tags:
AioliBLT sandwichChef BryanCooking with Chef BryanDinner IdeasLunch IdeasSandwich IdeasSummer Food IdeasSummer Sandwich Ideas
chefbryan
