Light Bites
American
AmericanBLT Sandwich
Bacon, lettuce and tomato done three ways, from a quick lunchbox stack to a smoked dry-cured masterpiece on sourdough. The upgrades come in better bacon, ripe tomatoes and a homemade aioli.
Nut-free
Dairy-free
Ultimate version
Oak-smoked streaky, heritage tomatoes, homemade aioli on toasted sourdough.
Per serving£4.40
Total cost£8.80
Time25 min
Ingredients for 2
- 4 slices sourdough bread , thickly cut
- 8 slices oak-smoked dry-cured streaky bacon
- 2 heritage tomatoes , thickly sliced
- 1 baby gem lettuce , leaves separated
- sea salt and cracked pepper , to taste
- For the aioli
- 1 egg yolk
- 1 clove garlic , crushed to a paste
- 1 tsp Dijon mustard
- 120 ml light olive oil
- 1 tsp lemon juice
Method
- Make the aioli: whisk the egg yolk, garlic and Dijon, then trickle in the oil whisking constantly until thick and glossy. Loosen with lemon juice and season.
- Lay the smoked streaky on a tray and grill or bake until deeply crisp, then drain.
- Toast or griddle the sourdough until charred at the edges.
- Salt the heritage tomato slices and leave for a couple of minutes.
- Spread the aioli generously over the toast, then layer lettuce, tomato and the crisp bacon.
- Season with cracked pepper, close, press and cut to serve.
Equipment
- baking tray
- griddle pan
- whisk
- mixing bowl
The three ways, side by side
Budget
Value streaky bacon, sliced white bread and shop mayo.
Better
Dry-cured back bacon, vine tomatoes and toasted bloomer.
Ultimate
Oak-smoked streaky, heritage tomatoes, homemade aioli on toasted sourdough.
