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© John Kernick

How to Make It

Step 1    

Preheat the oven to 400°. Set a rack over a foil-lined rimmed baking sheet. Arrange the bacon strips on the rack and bake until browned and crisp, about 25 minutes. Transfer the bacon to paper towels to drain.

Step 2    

In a measuring cup, combine the vegetable oil with the olive oil. On a work surface, top the garlic with a generous sprinkle of salt and smash to a paste with the flat side of a knife; scrape into a bowl. Whisk in the egg yolk, 1 1/2 teaspoons of the lemon juice and 1 teaspoon of water, then slowly whisk in the oil mixture so the aioli thickens.
Season the aioli with salt, pepper and the remaining 1 teaspoon of lemon juice.

Step 3    

Spread the aioli on each slice of toast. Arrange the tomatoes and arugula on
4 of the toasts; sprinkle with salt and pepper. Top with the bacon, close and serve.

Make Ahead

The aioli can be tightly covered and refrigerated for 2 days. Serve chilled.

Suggested Pairing

Fruit-forward Prosecco.

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Author Name: Ernest Apollo

Review Body: The bacon always adds a nice touch to any sandwhich :)

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Date Published: 2017-05-10