Luna Blt Recipe
house made ciabatta, thick cut bacon, tomato, gochujang aioli.
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.
Bread
Filling
Method
Making the Ciabatta
- 1
Prepare the Dough
In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Add flour, salt, and olive oil. Mix until combined.
- 2
Knead the Dough
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.
- 3
Shape and Bake
Preheat the oven to 450°F (230°C). Shape the dough into ciabatta loaves and place on a baking sheet. Bake for 20-25 minutes until golden brown. Let cool before slicing.
Preparing the BLT
- 4
Cook the Bacon
In a skillet over medium heat, cook the thick-cut bacon until crispy. Drain on paper towels.
- 5
Make Gochujang Aioli
In a bowl, mix mayonnaise with gochujang until well combined.
- 6
Assemble the BLT
Slice the ciabatta bread. Spread gochujang aioli on both sides. Layer with lettuce, tomato slices, and crispy bacon. Top with the other slice of bread.
