Serves 1
12 min
Not Your Mama's BLT
Recipe GLPRc45602421cb852
A gourmet take on the classic BLT sandwich featuring crispy bacon, sun-dried tomato aioli, melted provolone, and fresh lettuce on toasted potato bread. The homemade aioli combines sun-dried tomatoes, garlic, and mayo for a rich, complex flavor that elevates this beloved sandwich.
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Ingredients
4 strips bacon
1 clove garlic, minced
3 tablespoons mayonnaise
2 sun-dried tomato halves in oil
Salt and pepper to taste
2 slices potato bread
1 tablespoon unsalted butter
2 leaves fresh lettuce
2 slices provolone cheese
Directions
In a large skillet, cook the bacon strips over medium heat until they reach your desired crispness, about 5–7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain.
While bacon cooks, combine the mayonnaise, sun-dried tomato halves, minced garlic, salt, and pepper in a food processor. Pulse until the tomatoes are finely chopped and the mixture is well blended into a smooth aioli, scraping down the sides as needed.
Spread ½ tablespoon of butter on one side of each bread slice. In the same skillet (or a clean one), place the bread slices butter-side down and toast over medium heat until golden brown, about 1–2 minutes per side. Transfer to a cutting board.
Spread half of the sun-dried tomato aioli on the untoasted side of the first bread slice. Layer the fresh lettuce leaves, provolone cheese slices, and crispy bacon strips on top.
Spread the remaining aioli on the untoasted side of the second bread slice. Place it aioli-side down over the bacon to complete the sandwich. Serve immediately.
