B.l.t. Recipe
Sourdough, house smoked bacon, tomato, lettuce, garlic mayo
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
Garlic Mayo
Method
Garlic Mayo
- 1
Make garlic mayonnaise
In a small bowl, combine 1/2 cup mayonnaise, grated garlic clove, 1/2 tsp lemon juice, 1/4 tsp Dijon (if using), 1/8 tsp salt and a pinch (1/16–1/8 tsp) freshly ground black pepper. Whisk until smooth and taste; adjust salt, lemon or garlic to preference. Cover and refrigerate while preparing the sandwich so flavors meld (at least 10 minutes).
Sandwich Assembly
- 2
- 3
Prepare tomato and lettuce
While bacon cooks, slice the tomato into 1/4-inch (6 mm) thick slices. Lightly season both sides of the tomato slices with 1/4 tsp salt and a small grind of black pepper (about 1/8 tsp). Pat the lettuce leaves dry with a towel; trim any thick rib if desired so leaves lie flat.
- 4
Toast bread (optional)
Butter one side of each sourdough slice with the optional 1 Tbsp unsalted butter (split between slices) and toast buttered-side down in a clean skillet over medium heat until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a toaster. Remove from heat.
- 5
Assemble sandwich
Spread about 1 tablespoon of the garlic mayo evenly onto the interior of each toasted sourdough slice (use more if you like). On the bottom slice, layer the lettuce leaf (leaf side up), then tomato slices (overlapping if needed), then the hot drained bacon (arrange so it covers tomato). Finish with the top slice of bread, mayo side down. Press gently.
- 6
Serve
Cut the sandwich in half on the diagonal if desired. Serve immediately while bacon is warm so the bread remains crisp and the mayo melds with the ingredients.