Applewood Blta Recipe

Name: Mama Stortini's Restaurant & Bars Applewood BLTA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices sourdough bread slices (1/2" thick); 8 slices applewood-smoked bacon; 1.5 medium ripe avocado; 2 medium ripe tomato; 12 leaves fresh basil leaves; 2 tbsp butter (softened); 6 leaves lettuce (butter or romaine leaves, cleaned); 1 tsp salt; 0.5 tsp black pepper; 0.5 cups mayonnaise (preferably full-fat); 2 tbsp basil pesto (store-bought or homemade); 1 tsp fresh lemon juice; 0.5 tsp garlic (minced); 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Mama Stortini's Restaurant & Bar

Time35m

Serves2

bacon, avocado, tomato, fresh basil, lettuce and pesto aioli on butter-toasted sourdough

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Ingredients

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Sandwich

4 slices sourdough bread slices (1/2" thick)

8 slices applewood-smoked bacon

1 1/2 medium ripe avocado

2 medium ripe tomato

12 leaves Fresh basil leaves

2 tbsp butter (softened)

6 leaves lettuce (butter or romaine leaves, cleaned)

1 tsp Celtic sea salt

1/2 tsp black pepper

Pesto Aioli

1/2 cups mayonnaise (preferably full-fat)

2 tbsp basil pesto (store-bought or homemade)

1 tsp fresh lemon juice

1/2 tsp Garlic (minced)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Sandwich

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange applewood-smoked bacon slices in a single layer on the rack. Bake 12–18 minutes, turning once if needed, until crisp but not burnt. Remove to a paper-towel-lined plate to drain.

Toast bread

Spread about 1 tablespoon softened butter evenly on one side of each sourdough slice. Heat a large skillet or griddle over medium heat. Place buttered side down and toast 2–3 minutes per side until golden brown and crisp. Alternatively, toast under a broiler until golden. Keep warm.

Prepare tomato and avocado

While bacon cooks, slice tomatoes into 1/4" rounds. Lightly season tomato slices with 1/4 tsp salt and 1/8 tsp pepper; set aside to macerate briefly. Halve and pit the avocados; scoop flesh into a bowl and mash lightly with a fork. Season mashed avocado with 1/4 tsp salt and 1/8 tsp pepper (reserve about 2–3 thin slices of avocado if you prefer slices).

Assemble sandwiches

Place two toasted sourdough slices buttered-side down on a work surface. Spread about 1 tablespoon pesto aioli (from Pesto Aioli section) on each. On the bottom slice, layer 3–4 lettuce leaves, 3–4 basil leaves (reserve a couple for garnish), 3–4 bacon slices, a layer of tomato rounds (2–3 per sandwich), and a generous spoonful of mashed avocado or 2–3 avocado slices. Top with remaining bread slice, pesto aioli side down. Press gently, slice in half, and serve immediately.

Season and serve

Sprinkle a small pinch of salt and a grind of black pepper over the tomato/avocado layer if desired. Serve warm with extra pesto aioli on the side for dipping.

Pesto Aioli

Combine 1/2 cup mayonnaise, 2 tablespoons basil pesto, 1 teaspoon fresh lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth and homogenous. Taste and adjust seasoning — add a bit more lemon for brightness or more pesto for herb intensity. Refrigerate until ready to use (can be made up to 24 hours ahead).