Classic BLT with Garlic Basil Aioli

Course: lunch

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: people

Calories: 570kcal

Author: Kris Longwell

This isn't just any old BLT...this Classic BLT with Garlic Basil Aioli is about as good as they come. Especially good when tomatoes (we love heirloom) are at their peak. The garlic basil aioli puts this iconic sandwich over the top!

Print Recipe

Ingredients

1 cup garlic basil aioli click for recipe
8 slices bacon
2 tbps unsalted butter
8 slices sourdough bread cut into eight ½" thick slices, toasted
3 large tomatoes farm-fresh, sliced ¼" thick
Salt and pepper
4 cups baby aruglula

Instructions

Make the garlic basil aioli. Set aside in the fridge.
1 cup garlic basil aioli
Bake the bacon in a 400°F oven for about 20 to 25 minutes, flipping once, halfway through. Alternatively, cook in a skillet until crisp. Transfer to paper-towel-lined plate. Reserve.
8 slices bacon
Meanwhile, heat a large skillet over medium-high heat, add 1 tablespoon of butter, and swirl until melted. Add 1 to 2 slices of bread, moving around to coat with butter. Cook until toasted on the bottom side, about 2 to 3 minutes. Flip, add more butter if necessary, and cook the other side until toasted, about 1 to 2 minutes more. Set aside and continue with other slices.
2 tbps unsalted butter, 8 slices sourdough bread
Spread the aioli on one side of each slice of toast.
Arrange the tomatoes on top of the aioli side of the toast and sprinkle with salt and pepper.
3 large tomatoes, Salt and pepper
Top with bacon and then the remaining toasts (aioli facing down) for each sandwich. Slice on a diagonal, if desired. Serve with garlic basil aioli on the side.
4 cups baby aruglula

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

We love toasting our sourdough slices in a little butter in a hot skillet, but you can also toast in an oven on a baking sheet for about 5 minutes per side, or in a toaster oven, or don't toast the bread at all, if you prefer.

Hot house, vine, and Campari tomatoes will all work as substitutes for the heirloom tomatoes.

Garlic basil aioli can be made and refrigerated up to 1 week in advance.

Any type of bacon will work, but we love smoked pepper bacon.

Nutrition