BLT with Garlic Aioli

Elevate a beloved classic with this exceptional BLT featuring thick, smoky bacon, crisp lettuce, and juicy heirloom tomatoes. Slathered with a rich, homemade garlic aioli on toasted brioche, it is a perfect harmony of savory, sweet, and garlicky flavors.

BLT with Garlic Aioli
  • Prep time: 15 minutes
  • Cook time: 14 minutes
  • Total time: 29 minutes
  • Servings: 2
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 4 slices thick-cut applewood smoked bacon
  • 4 slices brioche or sourdough bread
  • 1 large ripe heirloom tomato, sliced thick
  • 4 leaves crisp butterhead lettuce
  • 0.25 cup mayonnaise
  • 1 clove garlic, finely grated
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon unsalted butter, softened
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Instructions

  1. In a cold skillet, lay out the bacon slices and cook over medium heat until perfectly crispy, then transfer to paper towels.
  2. In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, salt, and pepper to create the garlic aioli.
  3. Spread the softened butter onto one side of each bread slice.
  4. Toast the bread slices in a skillet or toaster oven until they are beautifully golden brown.
  5. Spread a generous tablespoon of the garlic aioli onto the unbuttered side of each toasted bread slice.
  6. On two of the bread slices, layer the butterhead lettuce leaves and the thick heirloom tomato slices.
  7. Season the tomato slices with a tiny pinch of salt and pepper, then top with the crispy bacon slices.
  8. Close the sandwiches with the remaining bread slices, press down gently, cut in half, and serve immediately.

Tips

  • Starting bacon in a cold skillet helps render the fat slowly, resulting in much crispier bacon that holds its shape.
  • Always season your tomato slices with salt and pepper before assembling; it brings out their natural sweetness.
  • Let the garlic aioli sit for 10 minutes before using to allow the garlic flavor to mellow and meld with the mayonnaise.

Frequently Asked Questions

What are the best tomatoes to use for a BLT?

Heirloom, Beefsteak, or any large, vine-ripened tomatoes are best because they are juicy and slice beautifully.

Can I make the garlic aioli ahead of time?

Yes, the aioli can be made up to a week in advance and stored in an airtight container in the refrigerator.

How do I prevent the bread from getting soggy?

Toast the bread well and place the lettuce leaves directly against the bread to act as a barrier against the juicy tomatoes.