Sourdough BLT with Gouda & Lemon Garlic Aioli

One of my favorite parts of working from home this spring was being able to make a fresh, hot lunch each day. It’s such a contrast to the hurried, thrown-together lunches I usually have that consist of whatever I can find in the fridge.

Even though I’ve enjoyed making warm lunches, I’m a firm believer that they should still be quick and easy. This recipe can be put together in a snap, and uses common ingredients you don’t have to go out of your way to remember to include in your shopping list.

This sandwich uses my favorite type of bread, sourdough. It tastes great toasted, or in this case, grilled in the pan with a little mayonnaise. The other side of the bread is coated in a beautifully light yet punchy lemon garlic aioli. It gives this sandwich exactly the zing that it needs to compliment the bacon and cheese. The key to this recipe is to cook the sandwich on a low heat until the cheese is melted and dripping over the edge. Perfection!

Serves: 2 | Prep Time: 10 min. | Cook Time: 10 min. | Author: Liz Genders

blt ingredients

4 slices of sourdough bread

1 tomato, sliced

5-6 romaine leaves, washed and torn

4-6 slices of smoked gouda

6 pieces of bacon, cooked

mayonnaise or butter, for cooking

lemon garlic aioli

2 Tbs. mayonnaise

1 tsp. lemon juice

1 large clove garlic, minced

salt and pepper to taste

method

Begin by heating up a non-stick skillet on medium-low heat.

Mix together the mayonnaise, lemon juice and garlic together in a small bowl. Add salt and pepper and stir well.

Spread mayonnaise on one side of the sliced bread, and aioli on the other side. Place the bread in the skillet, mayo side down. Put bacon, and gouda on top of two of the bread slices. Cook slowly until the cheese is fully melted and all bread slices are golden brown. Place tomato slices and romaine lettuce on top of the cheese, and assemble the sandwich. Slice down the middle and serve warm.