Ultimatebltcca Recipes

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ULTIMATE BLT



Ultimate BLT image

In anticipation of the beautiful garden tomatoes I'm looking forward to, I want to post this recipe! I found this on myrecipes.com and adapted it to fit our tastes. Yummy! Please note the Basil Aioli makes 1 cup. And cooking time for Aioli is 30 minutes, not included in cook time for sandwich.

Provided by kittycatmom

Categories     Lunch/Snacks

Time 20m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 8

2 slices sourdough bread
2 tablespoons basil aioli (see recipe below)
3 pieces applewood-smoked bacon, cooked
1 ripe medium tomatoes, sliced
1/3 cup loosely packed arugula leaf
2 ounces fresh mozzarella cheese, sliced
salt and pepper
2 tablespoons basil aioli (see recipe in directions)

Steps:

  • Sandwich ~.
  • Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread.
  • Basil Aioli:.
  • 1 cup loosely packed basil leaves.
  • 1/2 cup extra-virgin olive oil.
  • 1/2 cup canola oil.
  • 2 egg yolks (can use 1/2 cup pasteurized whole eggs in place of egg yolks).
  • 2 garlic cloves, minced.
  • 1/2 teaspoon dried mustard, lemon juice, salt, and pepper.
  • Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.
  • In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.
  • In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.
  • Prep and Cook Time: 30 minutes. Notes: If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs (available at some grocery stores) in place of the egg yolks.

GZ'S ULTIMATE BLT



GZ's Ultimate BLT image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Eight 3/4-inch-thick slices heirloom tomato
1 teaspoon fleur de sel sea salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
12 slices Applewood smoked bacon, cut 1/4-inch thick from slab bacon
1/2 cup julienne strips red onion
2 tablespoons mayonnaise
Four 1/2-inch-thick slices country bread, toasted
1 avocado, cut into 1/4-inch-thick slices
2 cups butter lettuce leaves
2 tablespoons tarragon leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.
  • Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.
  • Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.
  • In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.

ULTIMATE BLT



Ultimate Blt image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 5

4 to 6 thick slices bacon
2 slices white loaf bread
Mayonnaise
Romaine lettuce
Tomatoes

Steps:

  • Heat a cast-iron skillet over medium heat, add bacon slices and fry, turning once, until lightly crisped and browned. Drain on paper towels. In a broiler pan lightly toast one side of loaf bread until golden. Spread mayonnaise on untoasted sides. Choose tender inner leaves of romaine, stack them on one side of toast and top with a few slices of tomato. Drape bacon over and top with second slice of bread. Serve with iced tea with mint.;

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