Chef's Summer Tomato BLT Sandwich Recipe With Homemade Garlic Aioli by Chef Gigi
Tomato season is here! I can't think of anything better than a fresh-picked summer tomato on a sandwich, unless it is a fresh-picked tomato inside a BLT. And, even better, slathered with garlic aioli on grilled sourdough bread! Hello, summertime!
For this summer tomato bacon, lettuce and tomato sandwich recipe, you will need the following simple ingredients: thick-cut bacon, sourdough bread (or whatever bread you like), fresh tomatoes, vegetable oil, olive oil, an egg, garlic, lemon and arugula or shredded lettuce. While the bacon cooks in the oven, make the simple garlic aioli in the food processor. Assemble the sandwich and get ready for a smile from ear to ear.
Serve this BLT sandwich for lunch or for dinner with soup or salad any day of the week.
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Cuisine: American
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients
- 8 slices thick-cut bacon
- 1 round sourdough loaf, cut into eight 1/2-inch thick slices (or your favorite bread)
- 3 - 4 heirloom tomatoes, sliced 1/4-inch thick
- 3/4 cup vegetable oil
- 1/4 cup extra-virgin olive oil, plus some additional for tossing arugula
- 1 teaspoon water, at room temperature
- 1 large egg yolk
- 1 - 2 garlic cloves, cleaned
- 1/2 lemon, juiced
- 4 cups arugula or shredded lettuce, washed and dried
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Recipe Notes
- Don't like sourdough bread? Use whatever bread you enjoy for your sandwiches. You can make your own homemade bread, too.
Here's how to make it:
- Spray a rack with your favorite nonstick cooking spray (thank me later during cleanup). Set the prepared rack over an aluminum foil-lined rimmed baking sheet. Arrange the bacon strips on the rack and bake in a preheated 400-degree F oven until browned and crisp, about 20 to 25 minutes. Transfer the bacon to paper towels to drain and set aside.
- In the bowl of your food processor, add the garlic with a generous pinch of salt, the egg yolk, 1 1/2 teaspoons of lemon juice and water. Then on a slow, continuous speed drizzle in the oils until the aioli begins to thicken. Stop the processor, open the lid and taste. Adjust seasoning with salt, pepper and lemon juice. Remove to an airtight container and chill until ready to use.
- In a large bowl, add the arugula. Drizzle the bowl with a bit of leftover olive oil and lemon juice. Season with a pinch of salt and toss to coat.
- Grill or toast the sourdough slices. Generously spread the chilled aioli on each piece of toast. Arrange the sliced tomatoes, salt and pepper and bacon, then pile high with seasoned arugula. Top with another toast, cut and serve.
Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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