Garden Fresh BLT
30 mins 6 sandwiches
I’m often inspired to cook and eat whatever is abundantly fruiting at the moment in my quaint home garden. Peak summer gifts us with many fresh tomatoes and bushels of basil. A few summers ago, I was trying my hand at homemade sourdough bread. So, this was just an obvious marriage of summertime ingredients. I’ve mostly decided that sourdough isn’t for me in this season of life. I like meals to be quick to prepare and I’m generally terrible at planning ahead. Two strikes against me and sourdough making. ;) I do rely on a large batch homemade bread dough recipe that I keep on hand in my fridge almost all of the time. This I’m excited to share with you and all of the ways I put it to work in my family kitchen. So, feel free to sub any delicious bread favorite that is your go-to here.
Ingredients
Summer Ripe Tomatoes
1 LB quality bacon OR Avocado for a vegetarian option OR both if you like the full fat flavor
1 large bunch of fresh basil leaves
4 Garlic cloves
1/2 lemon
Fresh crunchy Lettuce
Red onion
1 cup Homemade Mayo (store bought is fine too)
1-Homemade Sourdough or Artisan Loaf
DIRECTIONS
- Make basil aioli (recipe below)
- Fry/Bake bacon until crisp.
- Slice bread and spread with butter
- Fry bread until crisp, when crisp, split a garlic clove in half and rub the warm bread to get the garlic essence. (this will revolutionize your hot sandwiches)
- Assemble sandwiches in this order for maximum tastiness.
- Toasted bread Slice
- Aioli Swipe
- Fresh tomato (salt+pepper the tom)
- Sliced onion
- Bacon
- Lettuce
- Swipe aioli
- Toasted bread.
Basil Aioli:
- Blend 2 cloves of garlic (or mince by hand) and 1 bunch of basil in food processor or blender.
- Add the squeeze of lemon. Adjust to taste. *You might need additional salt if you’re using store bought mayo.