An excellent sandwich

Most Requested BLT + A160428 + Food & Wine + Handbook + Top Chef + Gastro and Most Requested +  August 2016

More Sandwiches and wraps

Garlic Aioli BLTs (With Thanks Food and Wine)


  • 8 slices of thick-cut bacon
  • 3/4 cup vegetable oil
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove
  • Kosher salt
  • Pepper
  • 1 large egg yolk
  • 2 1/2 teaspoons fresh lemon juice
  • 1 sourdough boule, cut into eight 1/2-inch-thick slices and toasted
  • 3 heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
  • 4 cups arugula


  1. Preheat the oven to 400°. Set a rack over a foil-lined rimmed baking sheet. Arrange the bacon strips on the rack and bake until browned and crisp, about 25 minutes. Transfer the bacon to paper towels to drain.
  2. In a measuring cup, combine the vegetable oil with the olive oil. On a work surface, top the garlic with a generous sprinkle of salt and smash to a paste with the flat side of a knife; scrape into a bowl. Whisk in the egg yolk, 1 1/2 teaspoons of the lemon juice and 1 teaspoon of water, then slowly whisk in the oil mixture so the aioli thickens.
    Season the aioli with salt, pepper and the remaining 1 teaspoon of lemon juice.
  3. Spread the aioli on each slice of toast. Arrange the tomatoes and arugula on
    4 of the toasts; sprinkle with salt and pepper. Top with the bacon, close and serve.

Gerookte hoender, kaas, Avokado, blaarslaai en swart peper met balsamiese asyn.


Comments are closed.