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Ingredients
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Sandwich
Aioli
Finishing / cooking
Method
Aioli
- 1
Make garlic aioli
Mince the garlic very finely or smash with a microplane. In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning. Cover and refrigerate while you prepare the sandwich so flavors meld (at least 10 minutes).
Sandwich prep
- 2
Prepare vegetables
Slice the tomato into 1/4-inch thick slices. Lightly season tomato slices on both sides with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Wash and pat dry the lettuce leaves. Set aside.
- 3
Prep bacon
If the slab bacon is unsliced, slice it to about 1/4-inch to 3/8-inch thickness (or ask butcher to do this). Pat bacon dry with paper towels to remove excess moisture for better browning.
Cook bacon and toast bread
- 4
Cook bacon to order
Heat a large skillet over medium heat. Add 1 teaspoon neutral oil to the pan and swirl. Add slab bacon pieces in a single layer (do not overcrowd). Cook bacon 4–6 minutes per side depending on thickness and desired crispness, flipping occasionally, until rendered and nicely browned. For very thick slabs, reduce heat to medium-low after initial browning and continue cooking until done. Transfer cooked bacon to a wire rack set over a tray or to paper towels to rest for 2 minutes; this keeps it crisp.
- 5
Toast bread
Wipe out excess bacon fat from the skillet leaving about 1/2 teaspoon for flavor (or remove all fat and use butter). Add 1 tablespoon butter to the skillet over medium-low heat and toast the sourdough slices 1–2 minutes per side until golden and crisp. Alternatively, use a toaster or oven. Remove toasted bread to a plate.
Assemble
- 6
Spread aioli
Spread a generous tablespoon of prepared garlic aioli on one side of each toasted slice of bread (reserve a little for the top if desired).
- 7
Build the BLT
On two slices (the bottom slices), place 2 lettuce leaves each, then evenly layer the seasoned tomato slices (about 3–4 slices per sandwich depending on size). Divide the hot slab bacon between the two sandwiches (about 4 ounces per sandwich), arranging so it overlaps the tomato. Spoon any small amount of resting bacon juices over the bacon for extra flavor if desired.
- 8
Finish and serve
Top with the remaining aioli-spread bread slices, press gently, and cut each sandwich in half on the diagonal. Serve immediately while bacon is warm so texture contrasts (crispy bacon, toasted bread, cool aioli and tomato) are at their best.