BLT Sandwich with Garlic Aioli

<p>These BLT Sandwiches with Garlic Aioli take the classic bacon lettuce and tomato to a whole new level with a creamy lemon garlic spread that is incredibly easy to whip up. Crisp bacon meets ripe, juicy tomatoes and fresh green leaf lettuce, all piled onto perfectly toasted light bread for a satisfying lunch that feels a little special. I love how the garlic aioli adds brightness and depth without overpowering the familiar flavors I look for in a BLT.</p> <p>I first made this on a busy weeknight when I wanted something fast but gourmet tasting. It was such a hit that I’ve kept making it whenever I want a comforting but fresh sandwich.</p>

Ingredients

<ul><li><strong>Center cut bacon:</strong> the leaner cut crisps up beautifully and is less greasy Oscar Mayer is a good brand but use any you like</li><li><strong>Light sandwich bread:</strong> wheat or honey wheat varieties add a bit of sweetness and texture Pepperidge Farm Light Style or Sara Lee Delightful work well</li><li><strong>Green leaf lettuce:</strong> has a nice texture and pretty ruffled edges making the sandwich look as good as it tastes</li><li><strong>Tomatoes:</strong> onthevine are ripe and full of flavor but you can also use beefsteak or heirloom tomatoes depending on availability</li><li><strong>Garlic:</strong> a fresh clove crushed finely for the best flavor avoid jarred minced garlic</li><li><strong>Light mayonnaise:</strong> forms the base of the aioli and keeps it creamy and not too heavy</li><li><strong>Fresh lemon juice:</strong> brightens the aioli and softens the raw garlic bite</li><li><strong>Salt and pepper:</strong> to season and balance flavors</li></ul>

Instructions

<dl><dt><strong>Sauté the Bacon:</strong></dt><dd>Cook the center cut bacon in a large skillet over medium heat. Let the strips cook undisturbed for about 5 to 7 minutes per side or until crispy. Remove to paper towels to drain excess fat but keep warm.</dd><dt><strong>Prepare the Garlic Aioli:</strong></dt><dd>While bacon cooks, finely mince the garlic clove using a garlic press microplane or garlic rocker. Place the minced garlic in a small bowl and add the fresh lemon juice. Let this mixture sit while the bacon finishes cooking to mellow the raw garlic flavor. Stir in light mayonnaise and season with salt and pepper to taste. Set aside.</dd><dt><strong>Toast the Bread:</strong></dt><dd>Toast the slices of light sandwich bread until they are golden and crispy but not burnt. This adds crunch and helps prevent sogginess when you build the sandwich.</dd><dt><strong>Assemble the Sandwich:</strong></dt><dd>Spread a generous layer of garlic aioli on one side of each toasted bread slice. Layer crispy bacon slices on the bottom piece then add slices of ripe tomato followed by green leaf lettuce leaves. Top with the remaining bread slice aioli side down.</dd><dt><strong>Serve Immediately:</strong></dt><dd>Cut the sandwich in half if desired and serve immediately to enjoy the contrast of crispy bacon juicy tomato crunchy lettuce and creamy garlic aioli.</dd></dl>

<p>The garlic aioli is my favorite part because it feels fancy but takes just minutes to make. I remember serving these sandwiches at a casual weekend lunch for friends and everyone kept commenting on how the garlic flavor lifted the whole experience without being overpowering.</p>

Ingredient Substitutions

<p>Try turkey bacon for a leaner option though it will change the flavor slightly. Whole wheat or oat bread can substitute if you want more fiber but toast it well to keep crunch. Romaine or iceberg lettuce will work if green leaf lettuce is hard to find. If you dont have fresh garlic a small amount of good quality jarred minced garlic can be used but fresh is best. Mayonnaise can be swapped for Greek yogurt mixed with a little olive oil for a lighter aioli alternative.</p>

Storage Tips

<p>The components are best eaten fresh but you can store bacon and aioli separately in airtight containers in the refrigerator for up to three days. Toast bread just before eating to keep it crunchy. Avoid assembling the sandwich until ready to eat to prevent sogginess from the tomato or aioli soaking into the bread.</p>

Serving Suggestions

<p>Pair these sandwiches with kettlecooked potato chips or a crisp pickle for a classic deli experience. Add a side salad with a light vinaigrette to keep the meal balanced and fresh. Try substituting avocado slices for extra creaminess and a boost of healthy fats.</p>

<p>These BLT sandwiches are quick to assemble and deliver bright garlicky flavor. Serve immediately for the best contrast of textures.</p>

FAQs About This Recipe

→ What type of bacon works best for this sandwich?

Center-cut bacon is preferred for its leaner, crisp texture, but turkey bacon or other types can be used based on preference.

→ Can I use different breads for this sandwich?

Yes, wheat or honey wheat bread pairs well, but any light sandwich bread you enjoy will complement the ingredients.

→ How is the garlic aioli made?

It's a simple blend of fresh minced garlic, lemon juice, light mayonnaise, salt, and pepper, allowing flavors to meld for a creamy, tangy spread.

→ What type of lettuce is recommended?

Green leaf lettuce is ideal for its crisp texture and ruffled edges, adding both taste and visual appeal.

→ Can I use different tomatoes for the sandwich?

Tomatoes on-the-vine are suggested for peak ripeness and flavor, but beefsteak or heirlooms work well too.