Bacon Lettuce And Tomato Recipe
Smoked bacon, mixed greens and roma tomatoes served with house made aioli on rustic sliced bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich Components
House Aioli
Finishing & Seasoning
Method
House Aioli
- 1
Make aioli
In a medium bowl, combine 1 cup mayonnaise, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp fresh lemon juice and 1 tsp extra-virgin olive oil. Whisk until smooth. Season with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust seasoning. Cover and refrigerate for at least 15 minutes to let flavors meld.
Sandwich Components
- 2
Prepare bacon
Preheat oven to 400°F (200°C) or set a skillet over medium heat. Arrange 8 slices smoked bacon on a rimmed baking sheet lined with foil or cook in skillet, turning occasionally, until crisp and browned, about 12–18 minutes in oven or 8–12 minutes in skillet. Transfer bacon to a plate lined with paper towels to drain and keep warm.
- 3
Toast bread
While bacon cooks (or after), butter one side of each of the 4 rustic bread slices with about 2 tbs unsalted butter total, if using. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side; alternatively, use a toaster. Set toasted bread on a board, buttered side down.
- 4
Prepare tomatoes and greens
Slice 2 roma tomatoes into 1/4-inch rounds. Arrange tomato slices on a plate and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Lightly toss 4 cups mixed salad greens with a small pinch of salt and a light drizzle (optional) of olive oil if desired — just enough to season but not make the sandwich soggy.
- 5
Assemble sandwiches
Spread about 2 tablespoons of the chilled house aioli evenly onto the non-buttered side of each toasted bread slice (roughly 1/2 tbs per slice). On two of the slices, layer evenly: half the mixed greens (2 cups total), topped with half the seasoned tomato slices, then 4 slices of smoked bacon. Top with the remaining greens, tomatoes, and bacon on the second sandwich if making two separate sandwiches, or build both sandwiches the same way to yield two servings. Finish by placing the remaining two bread slices aioli-side down, buttered side out. Press gently to compact.
- 6
Slice and serve
Using a sharp knife, cut each sandwich in half on the diagonal or down the middle. Serve immediately while bacon is warm and bread still crisp. Offer extra aioli on the side if desired.
