Parmesan Crusted BLT
Serves: 1
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Ingredients:
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Hellman's Vegan Mayo (this is the only vegan mayo that's really good)
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3 garlic cloves
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1 lemon
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crushed black pepper
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garlic powder
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onion powder
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sourdough bread
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1 heirloom tomato
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thick cut bacon
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1 small lettuce bunch
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parmesan
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butter
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sea salt
01
Garlic aioli
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In a bowl, add Hellman's vegan mayo (if you need a vegan option, I recommend sticking with this brand).
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Then, add 3 shaved garlic cloves, crushed black pepper, garlic powder, a light squeeze of half a lemon, and salt (regular or sea salt.
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​Taste and continue adjusting this recipe until it is to your liking.
02
​​
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Sear 3 slices of thick-cut bacon in a pan using very little oil.
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Flip when the first side becomes brown.
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Place on a wire rack or on a plate with paper towels.
Bacon
03
Lettuce & Tomatoes
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Chop the lettuce.
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Cut the tomato a little less than half an inch thick.
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Season each side of the tomato with black pepper, garlic powder, onion powder. and sea salt. I only salted one side of each slice.
04
Bread
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Slice your bread half an inch thick.
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Put mayo (not the aioli mixture) on the outside of each slice.
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Place each slice with the mayo side facing down on a pan with hot butter. (NOT bacon grease)
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Sear until it gets brown, and then flip.
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Add freshly grated parmesan on the mayo side of each slice.
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Remove from heat with a spatula.
05
Assemble
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Spread the aioli on the inside of both bread slices. (I typically think this sandwich only needs a small amount of aoili, but for the sake of this picture I used enough for it to be visible).
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Assemble in whichever order feels right to you.
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Enjoy!
Add your favorite side and enjoy!