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1
For the bourbon-tomato aioli: In a food processor, add the sun-dried tomatoes, bourbon, roasted garlic, egg yolks, lemon juice, tomato paste and hot sauce.
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2
Pulse to a paste.
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3
With the motor running, slowly drizzle in the oil; process until the mixture emulsifies and becomes very thick.
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4
Season with salt and pepper.
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5
Store in the refrigerator.
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6
For the BLT Baguette: Preheat the oven to 350 degrees F.
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7
Line two baking sheets with parchment.
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8
Divide the bacon between the baking sheets.
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9
Bake until crispy, 50 to 55 minutes, depending on thickness.
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10
Meanwhile, heat a grill pan over medium heat.
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11
Drizzle the romaine with some olive oil, and season with salt and pepper.
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12
Grill on each side for 2 to 3 minutes.
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13
Remove the romaine to a work surface; squeeze lemon over each half, then cut off the stems and separate the leaves.
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14
Cut the ends off the baguette, then slice it down the middle into two foot-long lengths; ideally the bread should be the length of the bacon.
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15
Split each baguette half horizontally and spread 1 tablespoon of the aioli on each interior surface (top and bottom).
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16
Divide the bacon and romaine between the baguette halves, secure with skewers and slice each sandwich in half.
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17
You are ready to enjoy, or you can wrap the sandwiches in plastic wrap and refrigerate.
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18
They will still be delicious in a couple hours!
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19
Preheat the oven to 375 degrees F.
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20
Cut the top off of the garlic head, exposing the cloves but leaving the head intact.
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21
Set the garlic on a large piece of foil, drizzle with the olive oil and season with salt and pepper.
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22
Wrap up the foil to make a pouch and place on a baking sheet.
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23
Bake until the garlic is browned and soft, 35 to 45 minutes.
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24
Set aside to cool.
