BLT With Roasted Garlic Aioli
This 5-ingredient BLT recipe with roasted garlic aioli and baby arugula on ciabatta bread is the perfect picnic lunch for a hot summer day.
Ingredients
- 4 oz fresh ciabatta bread
- 2 to 3 tsp roasted garlic aioli
- 1 handful baby arugula
- 1 small red vine tomato sliced into quarter-inch thick rounds
- 4 pieces cooked bacon
Instructions
- Slice the ciabatta bread in half horizontally and place cut side up on a work surface. Spread a thin layer of roasted garlic aioli onto both halves of the ciabatta bread.
- Place a handful of baby arugula on the bottom half of the bread, top with sliced tomato, then top with crispy bacon.*
- Close the sandwich and serve immediately, or wrap in foil or parchment paper and pack in a cooler bag for a picnic lunch to go.
Notes
Ingredients: Fresh, high quality ingredients make a huge difference in the flavor of this sandwich. You'll want to use fresh bakery bread, ripe tomatoes, and crisp lettuce. For the roasted garlic aioli, we love this one from Stonewall Kitchen- it's creamy, garlicky, and tastes amazing on just about everything.
Assembling the BLT: The order of assembly can make or break a sandwich! You can read more about this in our blog post above. Note that you may want to break the bacon up into smaller pieces, depending on the size and shape of your ciabatta bread.
Packing to go: BLT's make the perfect picnic lunch! Wrap this sandwich up and throw it in a cooler bag and it'll stay fresh for a few hours while you're on the go. Take it to the park or the beach, or even pack one ahead of a long car ride for a homemade meal on the road.
Nutrition
Calories: 337kcal | Carbohydrates: 59g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 707mg | Potassium: 309mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1234IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 1mg