I stumbled across the following recipe for “Bart’s Ultimate BLT” in Sunset Magazine this month, and we decided to give it a shot yesterday for lunch. The addition of mozzarella to a BLT was different and quite good. I’ve also long been a fan of using arugula for the “L” in BLTs. And there’s nothing like a big, juicy heirloom tomato to amplify the “T” part of the sandwich. So all around, Bart’s Ultimate BLT is a deliciously enhanced version of a great summertime sandwich.
By the way, we were having a lazy day at the pool yesterday and didn’t feel like making the basil aioli, but substituting it with mayonnaise was just as good.
Bart’s Ultimate BLT
Prep Time: 15 minutes
Makes: 1 sandwich
– 2 1/4-to 1/2-inch thick slices of artisan levain or sourdough bread
– 2 tablespoons basil aioli (recipe follows)
– 3 pieces applewood-smoked thick-cut bacon, cooked (hickory-smoked bacon is also good)
– 1 ripe medium tomato, sliced
– 1/3 cup loosely packed arugula leaves
– 2 ounces fresh mozzarella, sliced
– salt and pepper
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. Eat with gusto.
Basil Aioli
Prep and cook time: 30 minutes
Makes: 1 cup
Notes: If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs in place of the egg yolks.
– 1 cup loosely packed basil leaves
– 1/2 cup extra-virgin olive oil
– 1/2 cup canola oil
– 2 egg yolks
– 2 cloves garlic, minced
– 1/2 teaspoon each 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.