Open Face Bacon, Tomato, Aioli Sandwich
This is a fun twist on the iconic BLT sandwich. After I made this, my husband and I decided that we liked this better than any BLT we had ever had. So start with fresh-picked garden tomatoes or farmers market tomatoes and fresh basil. Then, add your favorite whole-grain bread for toasting. Making the aioli is more straightforward than one might think. And don't forget to salt and pepper it all.
2 servings
INGREDIENTS:
4 slices uncured sugar-free bacon
1 clove garlic, peeled
Kosher salt
1 egg yolk
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ cup avocado oil
2 slices whole grain bread
1 large tomato, sliced
Salt and freshly ground black pepper
2 sprigs fresh basil, torn into bite-size pieces
DIRECTIONS:
1. Preheat the oven to 375°F. Line a sheet pan with foil and lay the bacon strips on top. When the oven is ready, transfer to the oven. Bake for six minutes, then check to see if they have begun to brown; when brown on one side, turn over. Check every two to three minutes until nicely browned and crisp, then remove from the oven and transfer to layered paper towels. Crumble the bacon when cool.
2. Thinly slice the garlic, sprinkle with kosher salt, and mash with the flat side of a chef's knife or mince. Combine the garlic, egg yolk, mustard, and lemon juice in a small food processor. Slowly drizzle in the oil with the machine running. (This can also be done by hand with a small wire whip. The key here is to drizzle the oil slowly.) Season with salt and pepper.
3. Toast the bread. Toast again until browned and stiff to hold all the toppings.
4. Slather the toast with aioli. Top with the sliced tomatoes—season with salt and pepper. Sprinkle the crumbled bacon and fresh basil on top. Serve immediately.
Open Face Bacon, Tomato, Aioli Sandwich
Ingredients
- 4 slices uncured sugar-free bacon
- 1 clove garlic, peeled
- Kosher salt
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ cup avocado oil
- 2 slices whole grain bread
- 1 large tomato, sliced
- Salt and freshly ground black pepper
- 2 sprigs fresh basil, torn into bite-size pieces
Instructions
- Preheat the oven to 375°F. Line a sheet pan with foil and lay the bacon strips on top. When the oven is ready, transfer to the oven. Bake for six minutes, then check to see if they have begun to brown; when brown on one side, turn over. Check every two to three minutes until nicely browned and crisp, then remove from the oven and transfer to layered paper towels. Crumble the bacon when cool.
- Thinly slice the garlic, sprinkle with kosher salt, and mash with the flat side of a chef's knife or mince. Combine the garlic, egg yolk, mustard, and lemon juice in a small food processor. Slowly drizzle in the oil with the machine running. (This can also be done by hand with a small wire whip. The key here is to drizzle the oil slowly.) Season with salt and pepper.
- Toast the bread. Toast again until browned and stiff to hold all the toppings.
- Slather the toast with aioli. Top with the sliced tomatoes—season with salt and pepper. Sprinkle the crumbled bacon and fresh basil on top. Serve immediately.
Nutrition Facts
Calories
786.63Fat (grams)
75.63Sat. Fat (grams)
13.24Carbs (grams)
17.38Fiber (grams)
2.97Net carbs
14.42Sugar (grams)
3.8Protein (grams)
11.5Sodium (milligrams)
550.9Cholesterol (grams)
126.24The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.