Ultimate Sourdough BLT with Smoky Bacon and Basil Aioli Step-by-step instructions

Before you start

Before you begin, ensure your ingredients are at room temperature, especially the bacon, which will render its fat more efficiently. Have your wire rack and baking sheet ready before you start seasoning the bacon.

Prepare the basil aioli at least thirty minutes in advance to allow the flavors to meld together, and keep it chilled until you are ready to assemble the sandwiches. Ensure your sourdough bread is sliced to a uniform thickness, ideally about half an inch, to ensure it toasts evenly in the skillet.

Instructions

Baking the candied bacon

1. 1Prepare the crispy bacon
   Preheat the oven to 400°F. Arrange the eight bacon strips on a wire rack set over a baking sheet. Dust each strip generously with the cracked black pepper and maple sugar. Bake for 18 minutes until the bacon is perfectly crisp and candied. Remove from the oven and let the bacon rest briefly on the wire rack to set the glaze.
   Look for The bacon should be deeply golden and the fat rendered, with a crisp, candied texture that holds its shape when lifted.
   Tip Ensure the wire rack is used so the air circulates evenly, allowing the bacon to become crispy on both sides without soaking in excess fat.

The bacon should be sizzling on the rack, with the maple sugar and pepper creating a dark, fragrant crust. The fat will have rendered into the pan, leaving the strips looking glassy and rigid. Check that the edges are not burning, as the sugar can caramelize quickly. Once the bacon is dark mahogany and crisp, remove it from the heat immediately to prevent overcooking, as the residual heat will continue to set the glaze.

Preparing fresh components

2. 2Blend the aioli and slice produce
   While the bacon bakes, prepare the basil aioli by blending the fresh basil into the garlic mayonnaise. To ensure the eggs are fully cooked for safety, heat the mixture gently in a double boiler until it reaches 160°F (71°C) while whisking constantly, then cool it down. Slice the Cherokee Purple heirloom tomato into thick, uniform rounds. Prepare the lettuce leaves by washing and drying them thoroughly to ensure they remain crisp when assembled in the sandwich.
   Look for The aioli should be emulsified and smooth, with a bright, herbaceous scent from the fresh basil.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a very sharp serrated knife to slice the heirloom tomatoes to prevent crushing the delicate flesh.

The basil aioli should be pale green with small flecks of herb, smelling intensely of fresh basil and garlic. The heirloom tomato slices should be thick enough to hold their shape but thin enough to eat comfortably. Check the texture of the tomatoes; they should be firm to the touch but yield slightly under gentle pressure. Ensure the lettuce is completely dry, as any excess water will immediately ruin the crispness of your toasted sourdough.

Toasting and final assembly

3. 3Toast the bread and assemble
   Heat the two tablespoons of rendered bacon fat in a cast iron skillet over medium heat, reaching 360°F. Place the sourdough slices directly into the hot fat and toast until golden brown and crispy on both sides. Slather the emerald basil aioli on the toast, stack the salted heirloom tomatoes, crisp lettuce, and the eight bacon strips. Slice with a sharp knife to serve.
   Look for The bread should be deeply golden and crunchy, and the bacon fat should be sizzling as it browns the sourdough.
   Tip Toasting in bacon fat adds a deep, savory layer of flavor that elevates the entire sandwich beyond a standard BLT.

The sourdough slices should be toasted to a deep, dark golden brown, with a significant audible crunch when tapped. The bacon fat in the skillet should be shimmering and hot. As you assemble, ensure the aioli is spread evenly to the edges of the bread.

The final sandwich should feel heavy and substantial, with the bacon strips layered neatly to provide a consistent crunch in every bite. The tomato juices should be contained by the aioli layer.

Common mistakes

Avoid overcrowding the baking sheet; if the bacon strips are overlapping, they will steam rather than crisp. Do not rush the toasting process; if the heat is too high, the bread will burn before the interior becomes warm.

Be careful not to use too much bacon fat in the skillet, as it can make the bread greasy rather than crispy. Finally, do not assemble the sandwiches too early, as the heat from the bacon and toast will cause the lettuce to wilt.

How to tell it’s done

The bacon is done when it is deeply browned and the maple-pepper glaze has set into a crisp, caramelized coating. The sourdough toast should be a deep golden brown, with a noticeable crunch when pressed.

The heirloom tomatoes will be soft but not mushy, and the basil aioli should have a vibrant, consistent color throughout. If you are checking the bacon, it should feel rigid when lifted from the rack, with no soft or flabby sections remaining.

• Egg dishes: 160°F (71°C) in the thickest part