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 Hello ladies and gents this is the Viking telling you that today we are talking about 

The ultimate BLT sandwich


Crispy bacon, juicy roasted tomatoes and crunchy lettuce all makes this BLT sandwich with smoky garlic mayonnaise the ultimate summer sandwich.

Course: LunchCuisine: AmericanKeyword: BLT recipe, BLT sandwich, BLT sandwich recipe Prep Time: 20minutes minutesCook Time: 1hour hourTotal Time: 1hour hour 20minutes minutes Servings: 4 Calories: 397kcal Author: Alida Ryder

Ingredients

For the roasted tomatoes

  • 4 ripe tomatoes sliced into thick slices
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil

for the smoked chilli aioli (this quantity makes approximately 1 1/2 cups of aioli, keep the rest in an airtight container in the fridge for up to a week)

  • 3 extra large free range egg yolks
  • juice of 1 lemon
  • 1 garlic clove sliced
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1-2 tsp caster sugar
  • 1 tsp salt
  • 250 ml (1cup) canola oil

For the BLT sandwiches

  • 250 g (½lb) streaky bacon cooked to your preference
  • 8 slices sourdough bread lightly toasted in the oven
  • ice berg lettuce

Instructions

  1. Pre-heat the oven to 170°c/340°f and line a sheet pan with parchment paper.
  2. Place the sliced tomatoes on the sheet pan and season with salt and pepper. Drizzle over the olive oil and place in the oven.
  3. Allow the tomatoes to cook for 45 minutes to an hour until they start to caramelize.
  4. Remove from the oven and allow to cool to room temperature.
  5. To make the aioli, place the egg yolks, lemon juice, garlic, mustard, paprika, smoked chilli, sugar and salt in a blender and blend for 30 seconds until well combined.
  6. Whilst blending, slowly pour the oil in a thin stream until half of the oil has been incorporated. The remaining oil can be poured in a little quicker as the mixture has already been emulsified at this stage. If your aioli seems very thick you can add a few tablespoons of water to thin it out, just make sure that you blend it well. Taste and adjust seasoning if necessary.
  7. Transfer the aioli into a bowl and set aside.
  8. To assemble the sandwich, spread aioli onto the slices of bread.
  9. Layer the lettuce, roasted tomatoes and crispy bacon on top then sandwich with another slice of bread.
  10. Serve immediately.

And as always have a chilled day from the Viking

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