Heirloom Tomato BLT with Basil Aioli

Ingredients

Equipment Needed

• •12-inch cast iron skillet or heavy-bottomed pan
• •Food processor or blender
• •Sharp chef's knife
• •Griddle or large skillet for toasting

Instructions

1. 1

   Render the bacon

   Arrange bacon slices in a single layer in a cold cast iron skillet or heavy pan. Place over medium heat. Cold pan, cold bacon. This is the secret to perfectly rendered strips. As the pan heats, the fat begins to melt slowly, basting the meat and crisping it evenly. Cook for 10 to 12 minutes, flipping every 3 minutes or so. Listen for the steady sizzle, not aggressive popping. When the bacon is deeply bronzed and holds its shape when lifted, transfer to a paper towel-lined plate. It will crisp further as it cools.

   Save the rendered bacon fat. Strained into a jar and refrigerated, it keeps for months. Use it for frying eggs, sautéing greens, or making cornbread.
2. 2

   Make the basil aioli

   Drop the garlic cloves into a running food processor and let them bounce around until minced. Add the egg yolks, lemon juice, and Dijon mustard. Process until combined, about 10 seconds. With the machine running, begin adding the olive oil in a very thin stream. Patience here. A rushed pour will break your emulsion. Once you've added about half the oil and the mixture looks thick and glossy, you can increase your pour to a thin but steady stream. When all the oil is incorporated, add the basil leaves and process until the aioli turns a vibrant pale green with tiny flecks throughout. Season with salt and pepper. Taste it. Adjust. The aioli should be punchy enough to stand up to bacon.

   If your aioli breaks and looks curdled, start over with a fresh yolk in a clean bowl. Whisk constantly while drizzling in the broken mixture, and it will come back together.
3. 3

   Slice the tomatoes

   Core the heirloom tomatoes and slice them crosswise into rounds about 1/4-inch thick. Use your sharpest knife. Dull blades crush tomatoes rather than cut them, releasing precious juice onto the cutting board instead of into your sandwich. Arrange the slices on a platter and season generously with flaky salt and fresh pepper. Let them sit while you toast the bread. The salt draws out moisture and concentrates flavor. Those five minutes make a difference.

4. 4

   Toast the sourdough

   Butter both sides of each bread slice lightly. Heat a large skillet or griddle over medium heat. Toast the bread until golden and crisp on both sides, about 2 minutes per side. Work in batches if needed. You want an even golden color with darker spots at the peaks of the bread's natural texture. The toast should shatter slightly when you press it, then yield to a tender crumb beneath.

5. 5

   Prepare the lettuce

   Separate the butter lettuce into whole leaves, discarding any bruised outer layers. Wash gently and spin or pat dry. Butter lettuce has a delicate, almost sweet character that complements rather than competes with the tomatoes. Keep the leaves cold until assembly. Warm lettuce in a sandwich is a cardinal sin.

6. 6

   Assemble the sandwiches

   Spread a generous tablespoon of basil aioli on each slice of toasted bread. On the bottom slices, layer two or three butter lettuce leaves. Add the seasoned tomato slices, overlapping them slightly and using a mix of colors if you have them. The tomatoes are the star. Give them real estate. Layer three slices of bacon over the tomatoes. The salt from the bacon, the acid from the tomato juice, the richness of the aioli. They need to meet in every bite. Close with the top slice of bread, aioli side down. Press gently. Cut on the diagonal.

7. 7

   Serve immediately

   A BLT waits for no one. The moment the toast meets the tomato, the clock starts ticking. Within ten minutes, that beautiful crisp bread will soften from the juice. Serve on a plate with extra napkins ready. This is a two-handed sandwich that rewards immediate attention. Pour yourself something cold and let summer do what summer does best.

Chef Tips

• •Seek out tomatoes at the farmers market, not the grocery store. Ask the farmer which varieties are best that week. A Cherokee Purple with a crack in its shoulder will taste infinitely better than a perfect-looking hothouse specimen.
• •Thick-cut bacon from a butcher shop or specialty grocer makes a noticeable difference. Look for applewood or hickory smoked with good fat-to-meat ratio. Thin supermarket bacon turns brittle and disappears in the sandwich.
• •Room temperature eggs are essential for aioli. Cold yolks don't emulsify properly. Pull them from the refrigerator at least 30 minutes before starting, or submerge them in warm water for 5 minutes.
• •This sandwich pairs beautifully with a chilled rosé, a crisp pilsner, or fresh-squeezed lemonade. Something cold and bright to match the tomatoes.

Advance Preparation

• •Basil aioli can be made up to 3 days ahead and stored refrigerated in an airtight container. The basil color will dull slightly but the flavor remains excellent.
• •Bacon can be cooked up to 2 hours ahead and kept at room temperature. Recrisp briefly in a dry skillet before assembling if desired.
• •Slice tomatoes and season with salt no more than 15 minutes before assembly. Earlier salting draws out too much juice.

Frequently Asked Questions

Nutrition Information

1 serving (about 425g)