Happy Friday! I’ll be preparing this weekend for the massive Tappan family yard sale next weekend. Details coming next week. Have a great weekend!
BLT with Garlic Aioli
Sandwiches 8 slices of bread (I like Franz Naked bread) 1 1/2 Tbsp unsalted butter, to toast the bread 1 lb. thick bacon 2 large ripe tomatoes, sliced thick 1 head Romaine heart, trimmed and leaves separated Kosher salt and fresh-ground pepper, to taste Garlic Aioli (recipe follows)
Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 15 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool. In a small bowl, make the aioli and refrigerate till using. Lightly butter both sides of the toast and toast on a dry griddle or skillet over medium-high heat just until golden brown. Arrange 4 slices of bread on a cutting board and spread 1 Tbsp of the aioli over each toast. Add lettuce then tomato and bacon. Hit it with a little salt and pepper, if you like. Spread 1 Tbsp sauce over the remaining toasted bread and place over the sandwich, sauce side down. Cut in half diagonally and serve.
Garlic Aioli
1 cup mayonnaise 4 cloves garlic, grated 2 ½ tablespoons lemon juice Kosher salt and fresh-ground pepper, to taste
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
BLT with Garlic Aioli
Happy Friday! I’ll be preparing this weekend for the massive Tappan family yard sale next weekend. Details coming next week. Have a great weekend!
BLT with Garlic Aioli
Sandwiches 8 slices of bread (I like Franz Naked bread) 1 1/2 Tbsp unsalted butter, to toast the bread 1 lb. thick bacon 2 large ripe tomatoes, sliced thick 1 head Romaine heart, trimmed and leaves separated Kosher salt and fresh-ground pepper, to taste Garlic Aioli (recipe follows)
Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 15 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool. In a small bowl, make the aioli and refrigerate till using. Lightly butter both sides of the toast and toast on a dry griddle or skillet over medium-high heat just until golden brown. Arrange 4 slices of bread on a cutting board and spread 1 Tbsp of the aioli over each toast. Add lettuce then tomato and bacon. Hit it with a little salt and pepper, if you like. Spread 1 Tbsp sauce over the remaining toasted bread and place over the sandwich, sauce side down. Cut in half diagonally and serve.
Garlic Aioli
1 cup mayonnaise 4 cloves garlic, grated 2 ½ tablespoons lemon juice Kosher salt and fresh-ground pepper, to taste
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.