The BLT is top tier of sandwiches. Make it with homegrown tomatoes and it's godly.
250g streaky bacon, cooked to preference
8 slices sourdough bread, lightly toasted
ice berg lettuce
Smoked chilli aioli:
3 extra large free range egg yolks
juice of 1 lemon
1 garlic clove sliced
1tsp Dijon mustard
1/2tsp smoked paprika
1-2tsp caster sugar
250ml olive oil
Preheat the oven to 170C. Drizzle olive oil on the tomatoes and cook for 45 minutes until they’ve caramelised.
Whilst the tomatoes are cooking, make the aioli. Place all ingredients except the oil in a food processor for 30 seconds. Whilst blending, pour in the oil until mixed well.
ASSEMBLE GANG. Spread the aioli on the toasted bread then layer lettuce, the roasted tomatoes and crispy bacon. MUNCH.
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