BLT with Herb Aioli

When I moved to Cincinnati, I learned what bacon was.  Well actually I learned a lot about pork products.  Porkopolis has also allowed me to sample some of the most different and interesting bacon products.  I have even been contemplating joining the bacon of the month club from The Grateful Palate.

I’ll just come out and admit I have a love for pigs, not just their products.  I just think they are such an incredible animal.  Think about it, pigs have heart valves that are used to replace defective heart valves in humans.  Even embryonic cells can be used as a source to grow new organs for humans.  John and I have been looking into adopting a Miniature Julianas, not for medical reasons, lol just because we’ve been wanting a pet we could love.

Ok, so sorry – but I had to let everyone else know my love for them! Because I’m using one of their lovely products for this recipe…

BLT, but to be more specific:
Bacon Rocket Heirloom Tomato and Herb Aioli on Toasted Sourdough – 2 servings

8 pieces of thick-cut Bacon
Heirloom Tomatoes, thick slices
Arugula, also known as Rocket
2 cloves garlic, minced
Kosher salt
1 egg yolk
2 teaspoons freshly squeezed lemon juice
1/2 cup olive oil
1 teaspoon chives, minced
1 teaspoon tarragon, minced
Unsalted Butter, room temperature
Loaf of Sourdough bread, 4 thick slices

Heat a saute pan over medium heat, and cook bacon until desired crispiness.  Set aside and drain on papertowels.  

To prepare the aioli, combine minced garlic and pinch of salt together, and crush into a paste.  Place in a large bowl, add egg yolk and whisk until well combined.  Add lemon juice, and while constantly whisking slowly drizzle in olive oil.  The mixture will become emulsified, and should be very thick.  Stir in herbs and set aside.

Heat a grill or saute pan, prepare sourdough bread by spreading butter on one side of each slice, and place butter side down in pan, cook until browned and toasted, flip over and toast unbuttered side. Remove from heat.

For each sandwich, arrange rocket on 1 piece of bread.  Top with tomato slices, season with salt and pepper, layer with bacon and drizzle aioli over bacon.  Top with the other piece of toasted bread, cut in half and serve immediately.

Note: If there’s any remaining aioli, cover and refrigerate it for up to a week. Use on many other sandwiches, or fry up some french fries and serve aioli as dip.

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