Active Time
25 MIN
Total Time
40 MIN
Yield
Serves : makes 6 sandwiches

How to Make It

Step 1    

Preheat the oven to 450°. Arrange the bacon slices on 2 large rimmed baking sheets and bake for about 15 minutes, or until browned and chewy. Drain on paper towels.

Step 2    

In a medium bowl, whisk the egg yolks. Very gradually whisk in 1 cup of the olive oil; start with small drizzles, then whisk in the oil in a thin stream until the mayonnaise is very thick. Whisk in the lemon juice and garlic paste and season with salt, pepper and cayenne.

Step 3    

Spread the tomato slices on a large plate. Season with salt and pepper and sprinkle with the basil and the remaining 2 tablespoons of olive oil.

Step 4    

Heat a large cast-iron skillet. Spread each slice of brioche with 1 teaspoon of butter and set 2 slices in the skillet, buttered side down. Toast over high heat until browned and crisp. Turn and toast the other side. Repeat with the remaining slices of brioche.

Step 5    

Set the brioche toasts on a work surface, buttered side up. Spread each toast with 1 tablespoon of the mayonnaise. Top 6 of the toast slices with 2 lettuce leaves, 2 tomato slices and 4 bacon strips and close the sandwiches. Carefully cut the BLTs in half and serve.

Make Ahead

The garlicky mayonnaise can be refrigerated for up to 2 days.

Suggested Pairing

A crisp American beer will stand up to the smoky bacon and the spicy cayenne. Try the Samuel Adams Boston Lager or Pete's Wicked Ale.

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