BATTs with Rosemary Aioli
I can’t make it through the dog days of summer without eating a BLT at least once a week. What is it about warm crisp bacon nestled up next to a juicy tart tomato and dripping with the mingling juices that just says, “yea, it’s definitely summer.” I like to play around with combos all summer long and discovered this one while working through some overgrown herbs in our garden and a nearly wilting pile of arugula in the fridge. Of course, the turkey made an appearance for its sustaining protein. I can’t stand eating a full plate of food only to feel my belly rumbling an hour later and the extra protein keeps me full until the next meal! The rosemary aioli mixes with the salted tomato drippings and it becomes so much more than the sum of its parts. It summer in a sandwich.
Ingredients:
Makes 4 servings
Rosemary Aioli:
2 tablespoons high quality mayo (this is my favorite store bought mayo)
2 tablespoons greek yogurt
a pinch of salt
1 tablespoon finely chopped rosemary
Sandwich Assembly:
8 slices of delicious bread
8 sliced of crisp bacon
16 sliced of turkey (grilled chicken breast would also be totally delicious here)
2 cups of arugula
1 large heirloom tomato, sliced thick and sprinkled with salt
Directions:
Sandwich assembly is surprisingly personal, but there are a few little layering tricks I have to keep my sandwich from turning into a slip n slide after a few bites. First, you’ll slather each side in the rosemary aioli, Don’t be shy, you want that flavor popping through! Secondly, put the two slices of bacon on first. The rough texture gives it some grip on the bread that will keep it from slipping all around. Next goes the four slices of turkey, then the sliced salted tomato, then a handful of the arugula, then the bread again. No more sloppy sandwiches that fall apart after the first bite. These make excellent picnic sandwiches so pack them up and get one last summer adventure under your belt!
