Servings: 1
Calories: 800kcal
Ingredients
- 4 slices thick-cut bacon
- 1 tbsp unsalted butter softened
- 2 slices of sourdough bread
- 1 tomato sliced
- 1 –2 whole leaves of iceberg lettuce
For the garlic aioli
- 5 cloves garlic finely minced
- 1 –2 tbsp freshly squeezed lemon juice about 1 small lemon
- ½ tsp Dijon mustard
- ¾ cup mayonnaise
- kosher salt
Instructions
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.
Nutrition
Calories: 800kcal | Carbohydrates: 53g | Protein: 28g | Fat: 50g | Saturated Fat: 18g | Cholesterol: 110mg | Sodium: 1890mg | Fiber: 4g
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