The Best BLT

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the best blt
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  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Pesto Aioli
1large free range egg yolk
1/3cup olive oil
2tbsp pesto,store bought or homemade
salt to taste
Sandwich
4 Companion Organic Whole Wheat Chive Ciabattini Rolls(use Miller's Five Grain, Farm Bread, Ciabatta, or Pain Beaucaire)
16strips well cooked pasture-raised bacon
4 tomato slices
mixed greens
Servings:
Ingredients
Pesto Aioli
1large free range egg yolk
1/3cup olive oil
2tbsp pesto,store bought or homemade
salt to taste
Sandwich
4 Companion Organic Whole Wheat Chive Ciabattini Rolls(use Miller's Five Grain, Farm Bread, Ciabatta, or Pain Beaucaire)
16strips well cooked pasture-raised bacon
4 tomato slices
mixed greens
Servings:
Instructions
Make the Pesto Aioli:
  1. Place egg yolk in metal bowl, whisk lightly. Add oil a few drops at a time while whisking constantly. Once the aioli becomes thick, add the pesto. (Note: the aioli will last for two days in the refrigerator.)
To Serve:
  1. Spread pesto aioli on rolls and pile on four pieces of bacon, a slice of tomato, and a handful of mixed greens per roll.

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