Ultimate Sourdough BLT with Smoky Bacon and Basil Aioli Tips, FAQ & printable recipe

Tips for success

For an even better flavor, let the bacon rest for a few minutes after it comes out of the oven. This allows the caramelized maple sugar to harden further, which creates a more pronounced crunch when you take your first bite.

If you find the bacon is getting too dark in the oven, you can tent it loosely with aluminum foil for the last few minutes of the cooking time to ensure the sugar does not burn before the bacon is fully crisp.

The basil aioli is versatile and works well as a dip for other roasted vegetables or as a spread for various sandwiches. If you want a more intense garlic flavor, consider roasting the garlic before blending it into the mayonnaise.

This mellows the harshness of the raw garlic and adds a subtle sweetness that pairs perfectly with the heirloom tomatoes. Always use fresh basil, as dried herbs will not provide the same bright, aromatic quality required for this aioli.

Variations

• Spicy Basil BLT: Add a teaspoon of red chili flakes or a dash of hot sauce to the basil aioli to introduce a subtle, lingering heat that balances the sweetness of the maple-glazed bacon.
• Avocado BLT: Add two slices of ripe avocado to the sandwich during assembly. The creamy texture of the avocado complements the smoky bacon and adds a rich, buttery dimension to the flavor profile.

Storage and make-ahead

Fridge

Keep all components separate. Store the bacon in an airtight container for 3 days, and the aioli in a jar for up to 7 days.

Reheat

Reheat the bacon strips in a 350°F oven for 5 minutes or in a skillet over medium heat until crispy again.

Store leftover bacon in an airtight container in the refrigerator for up to three days. The basil aioli should be kept in a sealed jar in the refrigerator for up to one week. Keep the sourdough bread in a cool, dry place, or freeze it if you do not plan to use it within a few days. Do not store assembled sandwiches, as the bread will become soggy and the lettuce will wilt rapidly, losing the desired texture.

You can prepare the basil aioli and slice the tomatoes up to a day in advance. Keep the aioli in the refrigerator and store the tomato slices in a separate container at room temperature if you plan to use them the same day, or in the refrigerator if longer.

The bacon can be baked in advance and kept in the fridge, but you will need to reheat it briefly in a skillet or oven to restore its original crispness before assembling the sandwich.

Serving ideas

Serve these BLTs immediately while the bread is still warm and the bacon is at its crispest. Pair the sandwich with a simple side, such as a light cucumber salad or some lightly salted potato chips, to complement the richness of the bacon and the creaminess of the aioli without overpowering the delicate flavor of the heirloom tomatoes. A crisp, chilled beverage works well to cut through the savory notes of the bacon fat.

For a more formal presentation, cut the sandwiches diagonally into halves using a serrated knife. This not only makes the sandwich easier to handle but also showcases the layers of bacon, lettuce, and tomato.

Ensure you provide plenty of napkins, as the combination of juicy heirloom tomatoes and creamy aioli can make for a messy, albeit delicious, dining experience. Encourage guests to enjoy the sandwich promptly to maintain the contrast between the hot bread and the fresh produce.

Frequently asked questions

Recipe card

Ultimate Sourdough BLT with Smoky Bacon and Basil Aioli

Prep 10 minCook 18 minRest 5 minTotal 33 minServes 2

Ingredients

• 8 strips thick-cut applewood smoked bacon
• 1 tsp cracked black pepper
• 1 tbsp maple sugar
• 1 ripe Cherokee Purple heirloom tomato, sliced
• 1/3 cup fresh basil garlic mayo
• 2 slices thick sourdough bread
• 2 tbsp rendered bacon fat
• 2 leaves crisp lettuce

Instructions

1. 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.
2. 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.
3. 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.

Contains: eggs, gluten

Food safety: This recipe contains raw egg yolk in the mayonnaise. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

580

Protein

18 g

Carbohydrates

35 g

Fat

41 g

Fiber

3 g

Sugar

6 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.