Ultimate BLT with Aioli Sauce
4 slices of Artisan bread. We used Brasserie 529 Lemon Basil Brioche.
1 bunch of arugula
1 bunch of butter head lettuce
1/4 red onion
12 slices of fresh bacon. If you cannot find fresh bacon at your local supermarket, Applegate Farms’ Natural Bacon, turkey or pork is a great alternative.
2 tablespoons of extra-virgin olive oil (for turkey bacon)
2 tablespoons of brown sugar
1 large egg yolk
1/2 cup extra-virgin olive oil
1 tablespoon dijon mustard
1 teaspoon sea salt
1/2 cup lemon juice
2 cloves of garlic, minced
Fresh Raspberries with Cane Sugar
4 ounces of fresh raspberries
1 tablespoon of cane sugar
BLT: Preheat oven to 375˚ F. Place bacon on baking sheet (add extra-virgin olive oil for turkey bacon) and sprinkle on brown sugar. Cook in oven for 12 minutes or until crispy. Next, thinly slice tomato and red onion.
Aioli Sauce: In a medium mixing bowl add egg yolk, dijon mustard, sea salt, fresh lemon juice (without seeds) and minced garlic. Mix contents until liquid has turned yellow. Slowly whisk in extra-virgin olive oil until completely emulsified, resembling mayonnaise. Refrigerate until sandwiches are ready to be made.
Fresh Raspberries with Cane Sugar: In colander, rinse raspberries thoroughly. Remove from colander, place on paper towel and gently pat dry. Sprinkle on cane sugar.
Sandwiches: Spread Aioli sauce on 4 slices of bread. Stack on two slices of Artisan bread, bacon, arugula, butter-head lettuce, sliced tomato and onion. Top off sandwich with the other half of sliced bread, and enjoy.
All vegetables and eggs are from The Forsyth Farmers’ Market
Dishes by Grace China.
Antique Silver Butter Knife by Tiffany and Co
Cotton Drying Cloth from Terra Cotta
Lemon Basil Brioche from Brasserie 529
Applegate Farms Natural Bacon
Recipe by Nana
Assistant: Klydie of Lo Kelly