BLT With Roasted Garlic Aioli

5 from 1 vote

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.

Servings sandwich

Prep Time 5

Total Time 5

Ingredients

4 ounces fresh ciabatta bread or other sandwich bread
2 to 3 teaspoons roasted garlic aioli
1 handful baby arugula
1 small vine tomato sliced into quarter-inch thick rounds
4 pieces bacon cooked

US Customary - Metric

Instructions

Spread a thin layer of roasted garlic aioli onto both halves of the ciabatta bread.
Add a handful of baby arugula on the bottom piece of bread, then add a layer of sliced tomato, before finishing with a layer of 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 bread.

Packing to go: BLTs 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.

Serving suggestions: Make a BLT for lunch and serve with pretzels, apple slices, or carrots and tzatziki. Or, make BLTs for dinner and serve with french fries!

Author: Nicole & Alex Langdon

Calories: 337kcal

Course: Dinner, Lunch, Main Course

Cuisine: American

Nutrition