Bhb Blt Recipe
Classic BLT w/ garlic aioli, mixed greens, applewood smoked bacon, and tomato on texas toast. Served w/ Kettle Style Potato Chips.
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Ingredients
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Sandwich
Garlic aioli
To serve
Method
Garlic aioli
Make aioli
In a small bowl, combine 1/2 cup mayonnaise, grated garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust salt or lemon if needed. Chill in the refrigerator while you prepare the rest (at least 10 minutes) so flavors meld.
Bacon
Cook bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 8 slices of applewood-smoked bacon in a single layer. Bake for 12–18 minutes, turning once if necessary, until bacon is crisped to your liking. Remove bacon to a paper-towel-lined plate to drain and keep warm. Reserve 1 teaspoon bacon fat for toasting bread if desired.
Bread & assemble
Prepare tomato and greens
While the bacon cooks, slice the tomato into four 1/4-inch thick slices. Lightly season tomato slices on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Toss 2 cups mixed greens with a pinch of salt and a light grind of pepper; set aside.
Toast Texas toast
Heat a large skillet or griddle over medium heat. Spread the 2 tablespoons of butter (or brush with olive oil and reserved bacon fat) evenly on one side of each Texas toast slice. Place the bread buttered-side down on the hot skillet, reduce heat to medium-low, and cook 2–3 minutes per side until golden brown and crisp and internal temperature is warm. If using oven broil, toast 4 minutes per side under broil watching carefully.
Assemble sandwiches
Spread about 1 tablespoon of the garlic aioli on the top and bottom slices of each toasted Texas toast (approximately 2 tablespoons total per sandwich). On the bottom slice layer: 2 slices of bacon, 2 tomato slices (overlapping), and 1 cup mixed greens lightly piled. Top with remaining 2 slices of bacon for extra bacon presence if desired. Close sandwich with top slice of toast, aioli side down. Press gently and cut each sandwich in half on the diagonal.
To serve
Place each BHB BLT on a plate with ~100 g kettle-style potato chips per serving. Serve immediately while toast and bacon are warm. Provide extra aioli on the side if desired.