Description

This classic BLT sandwich recipe features crispy bacon, fresh lettuce, and ripe tomato slices, elevated with a creamy homemade garlic aioli. The garlic aioli adds a flavorful twist to the traditional BLT, making it perfect for a quick lunch or casual dinner. With simple ingredients and straightforward preparation, this recipe yields four delicious sandwiches packed with bold, savory flavors.

Ingredients

Scale

For the sandwiches:

8 slices of bacon
4 slices of bread (sourdough, whole wheat, or your favorite type)
1 large tomato, sliced
1 cup fresh lettuce (romaine or iceberg)
Salt and pepper, to taste

For the garlic aioli:

½ cup mayonnaise
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the bacon: Heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 4-5 minutes per side. Once cooked, remove the bacon and transfer it to a paper towel-lined plate to drain excess grease.
Toast the bread: While the bacon is cooking, toast the bread slices until they are golden brown. You can use a toaster or toast the bread in a skillet on the stovetop for added flavor.
Make the garlic aioli: In a small bowl, whisk together the mayonnaise, olive oil, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Whisk until the mixture is smooth and fully combined. Taste and adjust the seasoning to your preference.
Assemble the BLTs: Spread a generous amount of garlic aioli on one side of each toasted bread slice. On one slice, layer the crispy bacon, fresh lettuce, and tomato slices. Season the tomato lightly with salt and pepper. Top with the second slice of bread, aioli side down.
Serve: Cut each sandwich in half for easier eating. Serve immediately while the bacon is still warm. You can also wrap the sandwiches in parchment paper to make them portable for lunches on the go.

Notes

Use thick-cut bacon for extra crispy texture and richer flavor.
If you prefer a lighter version, swap mayonnaise with Greek yogurt in the aioli.
For added crunch, consider adding a few slices of avocado or crispy onions.
Leftover garlic aioli can be stored in an airtight container in the refrigerator for up to 3 days.
Make sure to pat the bacon dry on paper towels to remove excess grease and prevent soggy sandwiches.