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.