Balboa Blt Recipe
applewood smoked bacon, butter lettuce tomato, aioli, toasted pain levain
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Ingredients
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Sandwich
Aioli
Method
Aioli
Make the aioli
In a small bowl, combine 1 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, and 1 teaspoon smoked paprika. Whisk thoroughly until smooth. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; taste and adjust acidity or salt as needed. Cover and refrigerate for at least 15 minutes to meld flavors (can be made up to 24 hours ahead).
Sandwich
Prepare tomatoes
Slice the tomatoes 1/4-inch thick. Lay slices on paper towels, sprinkle lightly with 1/2 teaspoon of the kosher salt and a few grinds of black pepper, then set aside for 5 minutes to draw out excess moisture.
Cook the bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 12 slices of applewood smoked bacon in a single layer on the rack. Bake 15–20 minutes, rotating the pan once, until bacon is crisp and evenly browned. Remove bacon to paper towels to drain and cool slightly.
Toast the bread
While bacon finishes, butter one side of each of the 8 slices of pain levain with the 2 tablespoons of unsalted butter. Place buttered-side down on a griddle or skillet over medium heat (or use a broiler). Toast until golden and crisp, about 2–3 minutes per side on skillet or 1–2 minutes under broiler—watch carefully to avoid burning.
Assemble sandwiches
Spread about 1 1/2 tablespoons of the prepared aioli evenly over the untoasted side of each top and bottom slice of bread (approximately 3 tablespoons aioli per sandwich if making two; scale per serving). On the bottom slice, layer 2–3 butter lettuce leaves (torn if necessary), then 3 slices of tomato (seasoned side up), then 3 slices of warm bacon. Finish with a final lettuce leaf if desired, then place the aioli-spread top slice of bread, buttered/toasted-side out.
Finish and serve
Press sandwiches lightly, cut each diagonally if desired, and serve immediately while bacon is warm and bread is crisp. Provide extra aioli on the side if desired.