BLTs on Toasted Brioche with Aioli and Basil
Texture is key to the terrific BLT Suzanne Goin serves at Lucques in Los Angeles. She bakes rather than fries the bacon strips, which keeps them from getting too crisp, and uses a creamy mayonnaise made with raw egg yolks. Instead of preparing the mayonnaise yourself, you can substitute 3/4 cup of store-bought mayonnaise; if you use Goin's homemade version, you'll have leftovers.
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