Go Back
+ servings
A classic BLT with garlic basil aioli on a white plate.

Classic BLT with Garlic Basil Aioli

Course: lunch
Cuisine: American
Keyword: best BLT, BLT, classic BLT, how to make aioli, sandwich
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 570kcal
This isn't just any ole 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


  • 1 cup garlic basil aioli click for recipe
  • 8 slices bacon
  • 3 heirloom tomatoes sliced 1/4" thick
  • Salt and pepper
  • 4 cups baby aruglula
  • 8 slices sourdough bread cut into eight 1/2" thick slices, toasted


  • Make the garlic basil aioli. Set aside in the fridge.
  • Bake the bacon in a 400°F. pre-heated oven for about 20 to 25 minutes flipping once, half-way through. Alternatively, cook in skillet, until crisp. Transfer to paper-towel lined plate. Reserve.
  • Meanwhile, heat a large skillet over medium-high heat, add 1 tbsp of butter and swirl untl 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.
  • Spread the aioli one side of each slice of toast.
  • Arrange the tomatoes ontop of the aoil-side of the toast and sprinkle with salt and pepper.
  • Top with bacon and then and the remaining toasts (aioli facing down) for each sandwich. Slice on a diagonal, if desired. Serve with garlic basil aioli on the side.



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, Campari tomatoes will all work as a substitute 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.  


Calories: 570kcal | Carbohydrates: 76g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 953mg | Potassium: 470mg | Fiber: 4g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 5mg