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The Better Bacon Basil Lettuce and Tomato (The BBBLT)

We have Margie Nomura to thank for this extra flavoursome take on the classic BLT: 'the BLT is an elite sandwich but I would argue this version is even better. What makes it better you may well ask and I would tell you it’s the addition of a garlicky aioli and a few sprigs of fresh basil leaves. A few simple touches and this really is a sensational sandwich.’

  • Preparation time:
    10
    min(s)
  • Cooking time:
    10
    min(s)
  • Servings:
    2

What you'll need

  • 8 slices smoked streaky bacon
  • 2 egg yolks
  • 250ml sunflower oil
  • 8 basil leaves
  • 1 lemon
  • 4 slices Hovis bread
  • 4 leaves Bibb lettuce
  • 1 tbsp Dijon
  • Olive oil
  • 3 garlic cloves
  • 2 large, very ripe tomatoes

How to make

  1. Begin by making the aioli. Add the yolks and dijon to the bowl of a food processor.
  2. Finely grate in the garlic and add the juice of the lemon. Season with salt and turn the processor on.
  3. Slowly stream in the oil until you have a thick, rich aioli. Taste and season as you like, scoop into a bowl and set aside.
  4. Fry the bacon in a pan until lovely and crispy
  5. Cut the tomatoes into thick slices and season very generously with olive oil, salt and pepper. Set aside to macerate.
  6. Toast your bread in the pan you cooked your bacon in, so it gets lovely and golden whilst soaking up the delicious bacon flavour.
  7. To assemble spread the toast with the aioli, top with lettuce, followed by the seasoned tomatoes, crispy bacon, basil leaves and sandwich it together. The ultimate BLT

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