B.l.t. Recipe

Purée aioli

Place 0.5 cups mayonnaise, 0.25 cups packed fresh basil leaves, 1 peeled garlic clove, 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, 0.25 tsp salt and 1/8 tsp freshly ground black pepper in a small food processor or blender. Pulse until the basil is fully incorporated and the mixture is smooth and bright green, about 20–30 seconds. Scrape down sides and pulse one more time. Taste and adjust seasoning with additional salt or lemon if desired. Transfer aioli to a small bowl and refrigerate while you prepare the sandwich (can be made up to 24 hours ahead).

Cook bacon

Preheat oven to 400°F (200°C) or prepare a heavy skillet over medium heat. If using the oven: arrange 6 slices of Nueske bacon in a single layer on a rimmed baking sheet fitted with foil or a rack. Roast 12–18 minutes, turning once if not using a rack, until crisped to your liking. If using a skillet: cook bacon in batches over medium heat, turning occasionally, until crisp, 8–12 minutes. Drain cooked bacon on paper towels and keep warm.

Prepare tomato

While bacon cooks, slice 1 large ripe tomato into 1/4-inch (6 mm) slices. Lay slices on a paper towel, season lightly with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, then set aside for 5 minutes to draw out excess moisture. Pat lightly with the towel before assembling.

Toast bread

Spread 2 tbs unsalted butter evenly on one side of each of the 4 slices of sourdough bread. Heat a large skillet or griddle over medium heat. Place bread butter-side down and toast until golden and crisp, about 2–3 minutes. Alternatively, toast under a broiler or in a toaster oven until golden. Remove and keep warm.

Assemble sandwiches

Place two toasted sourdough slices buttered-side down on your work surface. Evenly spread about 2 tbs of the basil-garlic aioli on each slice (reserve extra for serving). Layer on 3 slices of cooked Nueske bacon per sandwich. Add 2–3 slices of the seasoned tomato on top of the bacon. Top tomatoes with 2 leaves of lettuce and 3 fresh basil leaves (torn if large) per sandwich. Finish with a final grind of black pepper if desired. Place the remaining toasted sourdough slices butter-side up on top to close the sandwiches.

Serve

Using a serrated knife, cut each sandwich in half on the diagonal. Serve immediately with any remaining basil-garlic aioli on the side for dipping. Suggested accompaniments: kettle chips, fries, or a simple pickle.