Garlic Aioli BLT


One of the best BLT’s I’ve had in a looong time.  What makes this BLT so good is the aioli, sourdough bread and the juicy tomatoes.  So this is how I put this delish sandwich together.

INGREDIENTS
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 romaine lettuce 

Make this recipe right now

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.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. Spread the aioli on each slice of toast. Arrange the tomatoes and romaine lettuce on 4 of the toasts; sprinkle with salt and pepper. Top with the bacon, close and serve. You can make the aioli up to two days ahead cover and refrigerate.

Sandwiches are perfect for breakfast, lunch even dinner. I like healthy tried and true classic options because they don’t disappoint, ever.  And, top off this sandwich with this ah-mazing drink.

Layered Blackberry-and-Turmeric Lemonade

INGREDIENTS
2/3 cup sugar

1/2 cup fresh lemon 
juice, plus lemon wheels for garnish

1/2 teaspoon ground turmeric
1 cup blackberries (4 ounces)

Ice

12 ounces seltzer

Thai basil sprigs 
with flowers, 
for garnish if you choose.

Layered Blackberry-and-Turmeric Lemonade

In a small saucepan, bring 
1/3 cup of the sugar and 1/3 cup of water to a boil, stirring to 
dissolve the sugar. Pour the simple syrup into a heatproof 1-quart jar and refrigerate until cold, about 30 minutes. Add the lemon juice, turmeric and 
1 cup of water. Cover and shake to combine.
Meanwhile, in a small saucepan, gently simmer the 
blackberries with the remaining 
1/3 cup of sugar and 1/2 cup of water for 10 minutes, pressing on the berries with the back 
of a spoon to break them up. Strain the blackberry syrup through a fine sieve set over 
a small pitcher or measuring 
cup. Cover and refrigerate 
until cold, about 30 minutes.
To serve, fill 4 collins glasses with ice. Shake the turmeric lemonade once more and divide among the glasses. Whisk the seltzer into the blackberry syrup and pour over the lemonade. Do not mix. Garnish with lemon wheels and Thai basil, if desired; serve immediately and you can make the  turmeric lemonade and the blackberry syrup ahead of time, refrigerate for up to 2 weeks. Lemonade Recipe by Julia Momose

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