BLTs on Toasted Brioche with Aioli and Basil Recipe

Name: BLTs on Toasted Brioche with Aioli and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 thick slices of applewood-smoked bacon (1 3/4 pounds); 2 large egg yolks; 1 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 large garlic clove, pounded to a paste in a mortar or minced; Salt and freshly ground pepper; Cayenne; 3 tomatoes, sliced 1/4 inch thick; 1/3 cup thinly sliced basil, preferably opal; Twelve 1/2-inch-thick slices of brioche; 4 tablespoons unsalted butter, softened; 12 small Boston lettuce leaves

Servings: persons

24 thick slices of applewood-smoked bacon (1 3/4 pounds)
2 large egg yolks
1 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 large garlic clove, pounded to a paste in a mortar or minced
Salt and freshly ground pepper
Cayenne
3 tomatoes, sliced 1/4 inch thick
1/3 cup thinly sliced basil, preferably opal
Twelve 1/2-inch-thick slices of brioche
4 tablespoons unsalted butter, softened
12 small Boston lettuce leaves

1
Preheat the oven to 450.
2
Arrange the bacon slices on 2 large rimmed baking sheets and bake for about 15 minutes, or until browned and chewy.
3
Drain on paper towels.
4
In a medium bowl, whisk the egg yolks.
5
Very gradually whisk in 1 cup of the olive oil; start with small drizzles, then whisk in the oil in a thin stream until the mayonnaise is very thick.
6
Whisk in the lemon juice and garlic paste and season with salt, pepper and cayenne.
7
Spread the tomato slices on a large plate.
8
Season with salt and pepper and sprinkle with the basil and the remaining 2 tablespoons of olive oil.
9
Heat a large cast-iron skillet.
10
Spread each slice of brioche with 1 teaspoon of butter and set 2 slices in the skillet, buttered side down.
11
Toast over high heat until browned and crisp.
12
Turn and toast the other side.
13
Repeat with the remaining slices of brioche.
14
Set the brioche toasts on a work surface, buttered side up.
15
Spread each toast with 1 tablespoon of the mayonnaise.
16
Top 6 of the toast slices with 2 lettuce leaves, 2 tomato slices and 4 bacon strips and close the sandwiches.
17
Carefully cut the BLTs in half and serve.

4033

kcal

Calories

329

Fat

Carbs

233

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 thick slices of applewood-smoked bacon (1 3/4 pounds), 2 large egg yolks, 1 cup plus 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, and more.

Yes, BLTs on Toasted Brioche with Aioli and Basil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

BLTs on Toasted Brioche with Aioli and Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions