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Gourmet BLTs With Green Garlic Aioli

Commence the week of Green Garlic (I mentioned Fresh Garlic in last weeks recipes… what we’re using is actually called green garlic. It looks a lot like green onions). To start we made these yummy BLTs with a gourmet twist. Quite good. The Brioche bread is fabulous, and definitely makes the sandwiches that much better. Worth it if you can find it.

Gourmet BLTs With Green Garlic Aioli

Gourmet BLTs With Green Garlic Aioli

Makes 6 sandwiches. Recipe from Epicurious. If you can’t find green garlic, just use a regular clove of dried garlic and blanch it to take away some of the bite (to blanch, put the peeled clove in boiling water for 1-2 minutes).

Ingredients
Aioli:
1/4 cup extra-virgin olive oil
2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
1/4 teaspoon fleur de sel or coarse kosher salt
3/4 cup mayonnaise, divided
2 teaspoons fresh lemon juice

Sandwiches:
2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)
12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
1 large bunch mizuna or arugula, torn into 2-inch pieces
3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

Directions
For aioli: Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice. Can be made 1 day ahead. Cover; chill.

For sandwiches: Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.

Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

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4 CommentsLeave a Comment →

  1. 1
    Posted On April 13, 2007 at 11:08 am

    These look delicious, Lindsay. I’ve been craving BLTs, but tomatoes at this time of year look a little worse for wear in New England :)

    Reply

  2. Pingback: Columbus Foodie » Blog Archive » April 2007 Roundup

  3. 2
    Martine Roc
    Posted On October 10, 2009 at 2:41 am

    This type of garlic is used quite a lot here in Spain and it is called “Ajo tierno” or tender garlic; it is a lot milder than a usual garlic and is very good in srambled eggs or omelets. Your recipe looks very good and I’m looking forward to try it.

    Reply

  4. Pingback: On the Delights of Green Garlic (and BLTs on Brioche with Green Garlic Aioli) « The Allergic Foodie

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