Bacon, Lettuce, Tomato, Sandwich (BLT) with Garlic Basil Aioli

By Kielian Baird

Serving Size: 2-4

Ingredients: 

1. ¼ cup fresh basil 

2. 1 tablespoon garlic, minced

3. 1 egg yolks 

4. 1 tablespoon white balsamic vinegar

5. 2 tablespoons olive oil 

6. ¼ cup vegetable oil 

7. Salt to taste

8. 1 pound bacon

9. 4 tablespoons brown sugar 

10. Freshly cracked black pepper to taste 

11. 2 large heirloom tomatoes, cut into ¼-½ inch steaks.  

12. 8-16 pieces of green butter lettuce, whole, washed and dried 

13. 4-8 slices of good bread, cut into thick slices (sourdough, brioche, rye, etc.)

Instructions:

1. Preheat the oven to 400 degrees (F). Line a baking sheet(s) with tin foil and then top with parchment paper. Lay the bacon in a singular layer on the sheet. Sprinkle evenly with brown sugar and black pepper, then rub into the bacon, repeat on the underside. Bake in the oven for 10-20 minutes, flipping halfway through, until reached desired crispiness. Set aside to cool on a paper towel lined plate. 

2. While the bacon cooks, make the garlic basil aioli. Add the basil, garlic, egg yolk, balsamic, and salt into the bottom of a food processor or immersion blender vessel. Blend, then very slowly pour in the olive oil, followed by the vegetable oil. Scrape down the sides as needed. The aioli should be homogenous and thick. Set aside. 

3. Slice your tomatoes and sprinkle them with salt. Set aside. 

4. Toast each slice of your bread in a toaster or in a pan on the stove top. 

5. Assemble! Add the aioli on both slices of bread, then add bacon, tomato, and plenty of fresh lettuce to your heart’s content. Slice in half for a beautiful cross section and serve!