Blt Recipe
Sourdough, our bacon, tomato, lettuce, herb aioli, fries
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Ingredients
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Sandwich
Herb Aioli
Fries
Method
Herb Aioli
- 1
Mince and combine
Finely mince the garlic. In a small bowl combine 1/2 cup mayonnaise, minced garlic, 1 tbsp lemon juice, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and evenly combined.
- 2
Rest to develop flavor
Cover and refrigerate the aioli for at least 15 minutes to let the flavors meld. Taste and adjust seasoning with a pinch more salt or lemon if desired before assembly.
Fries
- 3
Prep potatoes
Preheat oven to 230°C (450°F). Wash and peel potatoes if desired (peels can be left on). Cut each potato into 1/3"–1/2" (8–12 mm) sticks for classic fries.
- 4
Soak and dry
Place cut potatoes in a large bowl of cold water and soak for 15–20 minutes to remove excess starch (this improves crisping). Drain and pat completely dry with a clean kitchen towel or paper towels.
- 5
Coat and season
In a large bowl toss the dried potato sticks with 1 tsp cornstarch until evenly coated. Add 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp smoked paprika (optional) and 1/4 tsp black pepper; toss to coat evenly.
- 6
Bake until crisp
Spread fries in a single layer on a rimmed baking sheet lined with parchment (do not crowd). Bake at 230°C (450°F) for 12–15 minutes, flip fries, then bake another 10–15 minutes until deep golden and crisp. If needed, broil for 1–2 minutes at the end to finish crisping—watch carefully to avoid burning.
- 7
Finish
Remove from oven, taste and adjust seasoning with a little extra salt if desired. Keep warm while you finish the sandwiches.
Sandwich
- 8
Prepare tomato and lettuce
While aioli chills and fries soak, slice the tomato into 1/4" (5–6 mm) thick slices. Rinse and dry lettuce leaves. Lightly season tomato slices with 1/2 tsp salt and 1/4 tsp black pepper; set aside.
- 9
Cook bacon
Heat a heavy skillet over medium heat. Add bacon strips in a single layer (work in batches if needed). Cook, turning occasionally, until bacon is evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer cooked bacon to a paper towel-lined plate to drain. Reserve 1–2 tsp bacon fat in the pan if you like added flavor for toasting the bread (optional).
- 10
Toast the sourdough
Spread butter on one side of each slice of sourdough. Toast buttered sides in a clean skillet over medium heat (or under the broiler) until golden and crisp, about 1–2 minutes per side. If using reserved bacon fat, you can toast one side in that fat for extra flavor—watch closely to avoid burning.
- 11
Assemble sandwiches
Spread a generous tablespoon of herb aioli on the inside of each toasted slice (adjust to taste). On the bottom slice layer: 2 lettuce leaves, 2–3 tomato slices (arrange to cover), and 4 slices of bacon. Top with the other aioli-spread slice of sourdough. Press gently and cut the sandwich in half on the diagonal.
- 12
Serve
Place sandwich on a plate with a serving of fries. Serve immediately while bacon and fries are hot. Offer extra aioli or ketchup on the side if desired.
