Smoked Salmon B.l.t. Recipe

Prepare garlic

Peel and finely grate or mince 1 garlic clove. Sprinkle a pinch of the 0.25 tsp salt over the minced garlic and rub it with the side of the knife or the grater to form a smooth paste—this mellows harshness and disperses flavor evenly.

Make aioli

In a small bowl, combine 0.5 cup mayonnaise, the garlic paste, 1 tsp lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp extra-virgin olive oil, 0.25 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk until smooth and slightly glossy. Taste and adjust: if too sharp, add another 1/4 tsp mayonnaise or a few drops more olive oil; if too thick, thin with up to 1/2 tsp water or lemon juice. Refrigerate while preparing the rest so flavors meld (at least 10 minutes).

Cook bacon

Preheat oven to 400°F (200°C) or prepare a skillet. Lay 8 bacon strips on a rimmed baking sheet lined with foil or on a cold skillet. If using the oven, bake for 12–18 minutes until crisp (time depends on thickness). If using a skillet, cook over medium heat turning occasionally until crisp, 8–12 minutes. Transfer bacon to a paper towel-lined plate to drain and reserve bacon fat for brushing bread if desired.

Prepare tomato and lettuce

While the bacon cooks, slice the large tomato into 1/4-inch thick slices. Lightly season both sides of the tomato slices with the 0.25 tsp salt and 0.25 tsp black pepper. Wash and pat dry 4 leaves of lettuce; tear to sandwich-size pieces if needed.

Toast bread

Brush one side of each of the 4 bread slices lightly with 1 tsp olive oil (or use reserved bacon fat for extra flavor). Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side in a skillet or 1–3 minutes under a broiler—watch closely to avoid burning.

Assemble sandwiches

Spread about 1 tbsp of garlic aioli on the toasted side of each bread slice (reserve some aioli for serving if desired). On two bread slices, layer: lettuce leaf, 3–4 oz smoked salmon (half of the 8 oz), two tomato slices, and 4 bacon strips (split the bacon between the two sandwiches). Top with a little more black pepper if desired. Close each sandwich with the remaining bread slice, aioli side down.

Slice and serve

Press sandwiches gently, cut each in half on the bias, and serve immediately with extra aioli on the side. If making ahead by a short time (up to 30 minutes), place lettuce between tomato and bread to help prevent sogginess; do not add bacon until ready to serve for best crispness.