ROSEMARY AIOLI BLT
Too tooo good - another one from Mob.
The BLT is top tier of sandwiches. Make it with homegrown tomatoes and it's godly.
Ingredients
(for 4 sarnies)
8 slices of white sourdough
4 large tomatoes
8 homegrown lettuce leaves
8 slices of smoked streaky bacon
olive oil
Rosemary aioli:
2 egg yolks
1 tbsp of dijon mustard
3 cloves of garlic
250ml of sunflower oil
4 sprigs of rosemary
1 lemon
Step 1
Preheat the oven to 210C. Lay the bacon out on some parchment paper on a baking tray . Slide into the oven for 12-13 mins, flipping halfway, until very crisp and lovely.
Step 2
Meanwhile, whip up the aioli. Add the yolks and dijon to the bowl of a food processor. Finely grate in the garlic and add the juice of the lemon. Season with salt and turn the processor on. Slowly stream in the oil unti you have a thiiick, riiich aioli.
Step 3
Strip the leaves from half of the rosemary and finely chop them up. Add them into the aioli and blitz it again, season to taste and that's all sorted. Tip it into a bowl and set aside until later.
Step 4
Cut the tomatoes into thick slices and season wth lots of olive oil, salt and pepper. Set this aside too. When the bacon's crispy, remove it from the tray, leaving the fat behind. Tip the rest of the rosemary into the fat and slide the tray back in the oven for 2 mins to crisp. Remove and set aside.
Step 5
Lay out your slices of bread (toasted, if you like it like that) and add a nice big spoon of aioli to each side. Lay the lettuce leaves on top and then layer on the seasoned tomatoes. Pile on that bacon and crumble over the crispy rosemary leaves. Add a lid, cut it in half and get stuck in.
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