savory

BLT on Grilled Sourdough with Garlic Aioli

Crispy bacon, fresh lettuce, and juicy tomato stack up on perfectly grilled sourdough, all brought together with a rich, garlicky aioli. It’s the perfect bite of comfort, with a little extra flavor for those sunny afternoons.

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 1 Servings
Cuts bacon

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

For the garlic aioli

Directions

Prepare the garlic aioli

In a small bowl, combine garlic, lemon juice, and Dijon mustard together. Mix well and let sit for 15 minutes for the flavors to meld.
Add the mayonnaise and whisk until smooth.
Taste and season with kosher salt and more lemon juice as needed.

Cook the bacon

Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
Place bacon in a single layer on the baking sheet, then put it in the oven on the lowest rack.
Cook for 15–20 minutes, or until it reaches an internal temperature of 145°F.
Remove the bacon from the oven and transfer to a paper towel-lined plate.

Make the BLT

Preheat a griddle or large pan over medium-high heat.
Spread butter on one side of each bread slice.
Toast the buttered sides on the griddle or pan until golden brown. Remove from heat.
Spread the non-toasted sides with garlic aioli, then top with bacon, tomato slices, and lettuce.
Serve whole or cut in half. Tip: Use cocktail picks to secure the sandwich until you’re ready to dig in.