Ultimate BLT

"In anticipation of the beautiful garden tomatoes I'm looking forward to, I want to post this recipe! I found this on myrecipes.com and adapted it to fit our tastes. Yummy! Please note the Basil Aioli makes 1 cup. And cooking time for Aioli is 30 minutes, not included in cook time for sandwich."
photo by a food.com user photo by a food.com user
Ready In:
1 sandwich


  • 2 slices sourdough bread
  • 2 tablespoons basil aioli (see recipe below)
  • 3 pieces applewood-smoked bacon, cooked
  • 1 ripe medium tomatoes, sliced
  • 13 cup loosely packed arugula leaf
  • 2 ounces fresh mozzarella cheese, sliced
  • salt and pepper
  • 2 tablespoons basil aioli (see recipe in directions)


  • Sandwich ~.
  • 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.
  • Basil Aioli:

  • 1 cup loosely packed basil leaves.
  • 1/2 cup extra-virgin olive oil.
  • 1/2 cup canola oil.
  • 2 egg yolks (can use 1/2 cup pasteurized whole eggs in place of egg yolks).
  • 2 garlic cloves, minced.
  • 1/2 teaspoon dried mustard, lemon juice, salt, and pepper.
  • 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.
  • In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.
  • 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.
  • Prep and Cook Time: 30 minutes. Notes: If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs (available at some grocery stores) in place of the egg yolks.

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  1. This is so easy and so good! Brings a new meaning to the words "BLT"! This aioli is killer! WOW! Loved it, hubby loves anything made from scratch. Thanks so much for sharing! Made this for Go For the Green event at KK's site!
  2. Well this is an amazing sandwich and so glorious and filling by itself, you would want to eat nothing else to save and preserve this taste sensation. I did however; make one change. I was looking for my olive-oil and was running real low, but I did have on hand some *Kraft Olive Oil" whipped mayo, of which I added, fresh basil, mustard, garlic (minced), lemon juice, and put this in my blender and whirled it up like crazy. OHGosh, this is even good! From "Whole Foods" I had previously purchased some of their applewood-smoked turkey bacon, the arugula, and a very wonderful beef-steak tomato that was from our local farmers market. Amazing sandwich! And I can hardly wait until *YOU* try this and know this will make you as happy as clam putting it together and taking your first bite. The fresh mozzarella is really a must here too. Made for Everyday is a Holiday May 2009.



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