blt with maché and a basil aioli.

BLT with maché and a basil aioli.

makes 2 sandwiches

4 slices sourdough bread

8 slices of thick cut bacon, roasted

2 tomatoes, sliced

2 small handfuls of Maché or Arugula, cleaned

a drizzle of olive oil

basil aioli (recipe below)

Salt and cracked pepper, to-taste

preheat oven to 325ºF. Place bacon on a sheet tray on roast in the oven until golden brown and sizzling about 10 minutes, longer if you like crispier bacon. Toast the bread. Spread basil aioli on one side of each piece of toast and layer ingredients accordingly, bacon, tomatoes, and Maché. Drizzle a small amount of olive oil over the greens and season lightly with salt and pepper.

Basil aioli

1 garlic clove, roughly chopped

1/4 of a lemon, juiced

1 fresh egg yolk, room temp

1 tsp, dijon

2 tablespoons fresh basil, chopped

1 tsp kosher salt

1/2 - 3/4 cups blended oil

Salt and cracked pepper, to-taste

In a food processor combine egg yolk with lemon juice, garlic, dijon, salt and basil, puree until smooth. Once blended, keep food processor on while slowly adding the oil, (you can use half olive oil and half canola oil if you don't have a blended oil) Add the oil until you reach a nice emulsified consistancy. Remove from processor and season to taste with salt and pepper.

If you don't want to make the aioli yourself, you could just add some lemon juice, cracked pepper and chopped basil to a store bought mayo. But hopefully you give making an aioli a try, it's a fun skill and you never have to eat store bought mayo again.