Classic BLT with Garlic Basil Aioli

Elevate your lunch routine with this sophisticated BLT featuring peppery arugula, seasoned farm-fresh tomatoes, and savory black pepper thick-cut bacon. Every bite is perfected by a creamy homemade garlic basil aioli and sourdough bread toasted to a golden crisp in a buttery non-stick skillet.

🍅 The Ingredients

This elevated sandwich relies on a careful selection of peak-season produce and premium artisanal staples to create a perfect balance of crunch, creaminess, and garden-fresh flavor. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Sourdough Bread: Use thick-cut slices to ensure the sandwich holds up to the juicy tomatoes; if sourdough isn’t available, a sturdy ciabatta or rustic Italian loaf makes an excellent substitute.
• Black Pepper Thick-Cut Bacon: The pepper crust adds a built-in spice, but you can use standard thick-cut bacon and add a generous amount of freshly cracked black pepper during the cooking process.
• Farm-Fresh Tomatoes: Seasoning the slices with salt and pepper beforehand is essential for drawing out their natural sweetness; heirloom tomatoes are a great alternative if you want a variety of colors and textures.
• Arugula: This provides a peppery bite that cuts through the richness of the bacon, though you can swap it for romaine for a crunchier texture or Bibb lettuce for a softer, buttery texture.
• Garlic Basil Aioli: For the best results, use fresh basil leaves and high-quality mayonnaise; if you’re short on time, you can whisk a tablespoon of prepared pesto and a minced garlic clove into store-bought mayo.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for the Perfect BLT

• Salt and Drain the Tomatoes: After slicing your farm-fresh tomatoes, season them with salt and let them sit on a paper towel for 5–10 minutes; this draws out excess moisture and intensifies the flavor, preventing your sandwich from becoming soggy.
• The “Barrier” Method: Spread the garlic basil aioli generously on both slices of bread all the way to the edges to create a moisture barrier that keeps the toasted sourdough crisp against the juicy tomatoes.
• Perfectly Flat Bacon: For the most even crunch and easy stacking, bake your thick-cut bacon in the oven at 400°F (200°C) on a wire rack set over a baking sheet until crisp.
• Low and Slow Toasting: When toasting the bread in the skillet, keep the heat at medium-low; this allows the butter to penetrate the sourdough and create a uniform, golden-brown crust without burning the edges.
• Chill the Aioli: Make your homemade aioli at least 30 minutes before serving and keep it in the fridge; this gives the garlic and basil time to fully infuse into the mayonnaise for a more robust flavor.
• Layer for Stability: Place the arugula between the bacon and the bread to protect the greens from the heat of the bacon, ensuring they stay crisp and peppery rather than wilting.

HOW TO MAKE A CLASSIC BLT WITH GARLIC BASIL AIOLI

1. Step 1: Bake the oven on a foil-lined baking sheet at 400°F until crispy. Drain on paper towels. This can be done hours in advance of serving.

2. Step 2: Melt the butter over medium heat in a large non-stick skillet. Add the bread and toast until lightly browned on both sides.

3. Step 3: Liberally smear the garlic basil aioli over the toasted bread (top and bottom slices).

4. Step 4: Season the tomatoes with salt and pepper, and then build the sandwich with tomatoes, crispy bacon, and a handful of arugula. Top with the prepared top slice of bread. Serve immediately.

🍽️ How to Serve

• Slice on a Bias: Use a sharp serrated knife to cut the sandwich diagonally. This classic presentation makes the sandwich easier to handle and beautifully showcases the colorful layers of bacon, arugula, and tomatoes.
• Pair with a Crunch: Serve alongside kettle-cooked potato chips, a crisp dill pickle spear, or sweet potato crosshatch fries to complement the textures of the sourdough and bacon.
• Add a Light Side: Balance the richness of the garlic basil aioli and thick-cut bacon with a refreshing cucumber salad, a simple vinegar-based coleslaw, or a cup of chilled gazpacho.
• Serve Immediately: For the best experience, plate the sandwich while the sourdough is still warm and buttery from the skillet, and the bacon is at its maximum crispness.
• Refreshing Drink Pairings: Enjoy this elevated BLT with a glass of freshly brewed iced tea, sparkling lemonade, or—for a weekend brunch—a crisp, cold Sauvignon Blanc or a dry Rosé.
• Bistro-Style Presentation: Place the sandwich on a wooden cutting board or a rustic ceramic plate with a small ramekin of extra aioli on the side for dipping.

🙋🏽‍♂️ Frequently Asked Questions