Blt Recipe

Roast garlic

Preheat oven to 400°F (200°C). Place 3 whole peeled garlic cloves on a small piece of foil, drizzle with 1 tsp olive oil, wrap tightly and roast for 20–25 minutes until soft and lightly caramelized. Let cool, then mash to a paste with the back of a fork.

In a small bowl, combine 1 cup mayonnaise, mashed roasted garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble so flavors meld (at least 15 minutes).

Prepare potatoes

Peel (optional) and cut 2 medium russet potatoes into even 1/4–1/2 inch sticks. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly with a clean towel.

Crisp method — oven (healthier)

Preheat oven to 425°F (220°C). Toss dried potato sticks with 1–2 tbs olive oil (use part of the listed 2 cups oil if baking instead of frying) and 1 tsp cornstarch (optional) until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Bake 25–30 minutes, turning once halfway, until golden and crisp. Season immediately with 1 tsp salt and 1/4 tsp black pepper.

Crisp method — deep fry (traditional)

Heat vegetable oil in a deep pan to 325°F (160°C). Blanch potatoes in batches for 3–4 minutes until tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches 2–3 minutes until golden and crisp. Drain on paper towels and season with 1 tsp salt and 1/4 tsp black pepper.

Cook bacon

Lay 4 slices thick-cut bacon in a cold skillet, then set over medium heat. Cook 6–10 minutes, turning occasionally, until evenly browned and crisp to your liking. Transfer to a paper towel-lined plate to drain. Reserve 1 tsp bacon fat in skillet for toasting bread (optional).

Toast sourdough

Butter one side of each sourdough slice with 1/2 tbs unsalted butter (total 1 tbs). Heat a clean skillet over medium heat (add reserved bacon fat if desired) and toast bread butter-side-down until golden, about 2–3 minutes. Flip and toast the other side 1–2 minutes until warm and slightly crisp.

Slice tomato and season

Slice the large local tomato into 1/4-inch thick slices. Sprinkle tomato slices with a pinch of kosher salt and freshly ground black pepper (about 1/4 tsp pepper and remaining 1/2 tsp salt divided). Let sit 2 minutes to draw out juices.

Assemble sandwich

Spread about 1–2 tablespoons of roasted garlic mayo on the inside of each toasted sourdough slice. On the bottom slice, layer bibb lettuce leaves (3 leaves), then overlap tomato slices evenly, then place 4 slices of cooked bacon on top. Finish with the top slice of bread, mayo-side down. Press gently and slice in half if desired.

Serve

Plate sandwich with a generous portion of fries on the side. Serve immediately while fries are hot and bacon is crisp. Provide extra roasted garlic mayo on the side if desired.