Ingredients:

  • 1/2 cup (120 ml) Mayonnaise (full-fat, good quality)
  • 2 cloves Garlic, minced
  • 1 tablespoon (15 ml) Lemon Juice, freshly squeezed
  • 1/4 teaspoon (1.25 ml) Smoked Paprika
  • Pinch of Cayenne Pepper (optional)
  • Salt and freshly ground Black Pepper, to taste
  • 8 slices Thick-Cut Bacon (about 8 oz / 225g)
  • 4 slices Sourdough Bread (or your favourite bread), about 1/2 inch thick
  • 4 large leaves Romaine Lettuce (or your favorite lettuce), washed and dried well
  • 1-2 large ripe Tomatoes, sliced thickly (about 1/4 inch thick - beefsteak or heirloom work great)
  • Butter, softened (for toasting the bread)

Instructions:

  1. Prepare the Aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Set aside.
  2. Cook the Bacon: Place the bacon in a cold skillet. Cook over medium heat, turning occasionally, until crispy and golden brown (approx. 8-12 minutes). Remove bacon to a plate lined with paper towels to drain. Important note: start cold to render fat properly
  3. Toast the Bread: Butter one side of each slice of bread. Toast in a toaster or grill pan until golden brown.
  4. Assemble the BLT: Spread a generous amount of aioli on one side of each slice of toasted bread. Layer lettuce, sliced tomatoes, and crispy bacon on two slices of bread. Top with the remaining slices of bread.
  5. Serve Immediately: Cut the sandwiches in half (optional) and serve immediately.