New!! B.l.t Sandwich Recipe

Make the aioli first so flavors meld: in a small bowl combine 1/4 cup mayonnaise, grated garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard and 1/2 tsp olive oil.

Whisk until smooth and emulsified. Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper; taste and adjust lemon or salt as needed. Cover and chill while preparing the sandwich (can be made up to 24 hours ahead).

Cook the Bacon

Preheat oven to 400°F (200°C) or heat a large skillet over medium. For oven method: arrange bacon on a rimmed baking sheet in a single layer and bake 12–18 minutes until crisp to desired doneness, flipping once halfway through. For skillet: cook bacon 3–5 minutes per side until crisp. Transfer bacon to a plate lined with paper towels to drain.

Prepare Tomato and Lettuce

While bacon cooks, slice the tomato into 1/4-inch thick slices. Season tomato slices lightly with 1/4 tsp salt and 1/8 tsp freshly ground black pepper; set aside. Rinse romaine leaves, pat dry, and tear or trim to fit the bread slices.

Toast the Bread

Butter one side of each sourdough slice with 1/2 tablespoon butter divided between the two slices (butter every slice lightly). Toast the bread in a hot skillet, under a broiler, or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet, or 3–4 minutes under broiler—watch closely to avoid burning.

Assemble

Spread a generous layer (~1.5 tablespoons) of garlic aioli on the interior side of both toasted sourdough slices. On one slice, layer romaine leaves, then two slices of seasoned tomato (slightly overlapping), then the four cooked bacon slices arranged evenly, then scatter 1/4 cup alfalfa sprouts on top of the bacon. Place the other aioli-coated slice on top, aioli side down, to close the sandwich.

Finish and Serve

Press sandwich gently, cut in half on the diagonal if desired, and serve immediately while bacon and bread are still warm. Serve with extra aioli on the side if desired.