Turkey Blt Recipe
oven roasted turkey, crisp bacon, lettuce, tomato & roasted garlic aioli on sourdough
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Ingredients
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Sandwich
Roasted Garlic Aioli
Method
Roasted Garlic Aioli
- 1
Roast the garlic
Preheat oven to 400°F (200°C). Slice the top 1/4 inch off the garlic bulb to expose the cloves. Place the bulb on a small piece of foil, drizzle with 1 tablespoon olive oil, wrap tightly, and roast on a baking sheet for 30–35 minutes, until cloves are soft and caramelized. Remove from oven and let cool slightly until safe to handle (10 minutes).
- 2
Make the aioli
Squeeze the roasted garlic cloves from the bulb into a small bowl (you should get about 1–2 tablespoons of soft roasted garlic). Mash the cloves with a fork until smooth. Add 1/2 cup mayonnaise, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until fully combined and smooth. Taste and adjust seasoning (add more lemon or salt to taste). Refrigerate while you assemble sandwiches. Makes about 1/2 cup aioli.
Sandwich
- 3
Cook the bacon
Preheat oven to 400°F (200°C) if not already hot from roasting garlic. Line a rimmed baking sheet with foil and place a wire rack on top (or lay bacon directly on the foil). Arrange 8 bacon strips in a single layer. Bake for 12–18 minutes, depending on thickness and desired crispness, turning once if needed, until evenly crisp. Remove bacon and drain on paper towels.
- 4
Toast the sourdough
While bacon drains, butter one side of each sourdough slice (optional) and toast in a skillet over medium heat, or in a toaster oven, until golden brown and crisp, about 1–2 minutes per side in a skillet or 4–6 minutes in oven. If you brushed butter, allow it to melt and lightly brown.
- 5
Prep tomato and lettuce
Season tomato slices lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper; set aside. Rinse and dry lettuce leaves thoroughly and tear to sandwich-size pieces if needed.
- 6
Assemble sandwiches
Spread about 1 to 1 1/2 tablespoons of roasted garlic aioli on the cut side of each toasted sourdough slice (reserve a little for the top if you like). On the bottom slice, layer 2 ounces (about 1/4 of the turkey amount) of sliced roasted turkey, then two crispy bacon strips, a couple of tomato slices (1–2 per sandwich depending on size), and 1 leaf of lettuce. Top with another 2 ounces of turkey if you prefer more meat, then finish with the top slice of bread, aioli side down. Repeat to make three sandwiches. Cut each sandwich in half on a diagonal and serve immediately.
- 7
Serve
If desired, secure sandwiches with toothpicks and serve with pickles or potato chips. Leftover aioli can be refrigerated in a sealed container for up to 5 days.