April
9, 2007
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
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 juiceSandwiches:
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 roundsDirections
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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Ngoc - "So good! I think next time I'll replace a little of the framboise with…"
Katie @ goodLife {eats} - "I made the NY Time Chocolate chip cookies with dried apricots, pistach…"
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#1 | Reply
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 :)
#2 | Reply
[...] Savory recipes I’ve bookmarked this month are Perfect Bangers and Mash from Book The Cook, Leftover Chicken Pesto Salad from Kalyn’s Kitchen, Turkey Picadillo, Southwestern Corn Chowder and Gnocchi from the Columbus Dispatch, Ricotta Dumplings with Orecchiette, Peas and Proscuitto from Vicious Ange, Greek Seasoned Chicken with Orzo from The Cookbook Junkie, Vietnamese Fresh Spring Rolls from The Culinary Chase, Tatyana’s Polish Bigos from Apartment Therapy, Persian Rice from A Good American Wife, Quick Cuban Bread from Andrea’s Recipes, Dad’s Baked Beans from Confections of a Foodie Bride, Gnocchi Sardi with Asparagus and Saffron from Cook (almost) Anything at Least Once, Pancake Soup from Delicious: Days, Italian-American Gravy from Food “Blogga”, Cheddar and Sun-Dried Tomato Muffins from French Kitchen in America, Baked Shell Pasta with Zucchini, Onion, Salami and Fontina from Kitchen Unplugged, Spring Pea Soup with Chive Oil and Peppered Creme Fraiche from Leite’s Culinaria, Soft Pretzels from Lily’s Wai Sek Hong, Gourmet BLTs with Green Garlic Aioli from Love and Olive Oil, Catalina Taco Salad from ramblings from a gypsy soul, Yakitori Chicken Meat Balls from Rasa Malaysia, Lardon and Spring Pea Quiffle from sourdough monkey wrangler, Spring Salad with Fried Duck Egg and Caramelized Ramps from Restaurant Widow, Turkey Burger Stuffed with Crispy Bacon and Caraway Havarti from What We’re Eating, Risotto with Bolognese Meat Sauce from What Did You Eat?, Springtime Panzanella from Well Fed, and Wild Garlic Risotto from thepassionatecook. [...]
#3 | Reply
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.