There Will Be BLTs
But not just any BLT’s mind you.
I’ve a recipe that will change your life. And these little Romas, presented to me just now by Beta Male (with no small measure of pride), will most definitely be involved.
And so will the basil.
So…if you’re finding the urge to head to your local farmer’s market or Whole Foods, or wherever you like to take a second mortgage out on your home, and if lunch is order, try this. You’ll thank me later:
Ingredients
- 2 1/4- to 1/2-inch-thick slices of artisan levain or sourdough bread
- 2 tablespoons Basil Aioli*
- 3 pieces applewood-smoked thick-cut bacon, cooked
- 1 ripe medium tomato, sliced
- 1/3 cup loosely packed arugula leaves
- 2 ounces fresh mozzarella, sliced
- Salt and pepper
Basil Aioli Ingredients and Prep
- 1 cup loosely packed basil leaves
- 1/2 cup extra-virgin olive oil
- 1/2 cup canola oil
- 2 egg yolks
- 2 cloves garlic, minced
- 1/2 teaspoon each dried mustard, lemon juice, salt, and pepper
1. Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.
2. In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.
3. In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.
Preparation
1. Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread. Eat with gusto.
Enjoy this—because we’re sure going to!
