Description
Garden BLTs with Pesto Aioli offer a fresh and flavorful twist on the traditional bacon, lettuce, and tomato sandwich. Featuring crispy bacon, juicy garden tomatoes, crisp lettuce, and a creamy pesto aioli spread, all layered between toasted sourdough bread, this easy-to-make sandwich is perfect for a satisfying lunch or light dinner.
Ingredients
For the Pesto Aioli
- 1/2 cup mayonnaise
- 2 tablespoons basil pesto
- 1 teaspoon fresh lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon black pepper
For the BLTs
- 8 slices sourdough or sandwich bread
- 8 slices bacon, cooked until crisp
- 2 large ripe tomatoes, sliced
- 4 leaves butter lettuce or romaine lettuce
- 1/2 small cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- Salt and black pepper, to taste
Instructions
- Prepare Pesto Aioli: In a small bowl, combine the mayonnaise, basil pesto, fresh lemon juice, minced garlic, and black pepper. Stir until the mixture is smooth and evenly blended.
- Toast Bread: Toast the sourdough or sandwich bread slices until they are lightly golden and crisp, providing a sturdy base for the sandwich.
- Spread Aioli: Generously spread the prepared pesto aioli on one side of each toasted bread slice to add creamy herbaceous flavor.
- Assemble Sandwich: On four slices of bread, layer the butter or romaine lettuce leaves, followed by slices of ripe tomato, thin cucumber slices, and red onion to build fresh, crisp layers.
- Add Bacon and Season: Place the crispy bacon slices over the vegetables. Lightly season the tomato slices with salt and black pepper to enhance their natural sweetness and balance flavors.
- Complete and Serve: Top the assembled ingredients with the remaining bread slices coated with pesto aioli. Slice each sandwich in half and serve immediately for the best taste and texture.
Notes
- Use ripe, garden-fresh tomatoes for optimal flavor and juiciness.
- Add sliced avocado for extra creaminess and richness.
- Turkey bacon can be used as a leaner alternative to regular bacon.
- Prepare the pesto aioli up to 2 days in advance and refrigerate to save time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
