• sondra bernstein

Our Guest's Favorite Sandwich

Heirloom Green Tomato BLT

Serves 6



6 Brioche buns

2 pounds sugar-spiced bacon, see below

1 head romaine, sliced thinly

1 cup black pepper aioli, see below

Green Tomatoes, sliced


Sugar-Pepper Bacon

2 pounds thickly sliced bacon

½ cup brown sugar

½ tablespoon ground black pepper


Preheat oven to 350 degrees.

Place brown sugar and black pepper in a large bowl. Place sliced bacon in bowl and coat evenly with mixture. Place on a cooking rack and cook in oven until browned and bacon is crisp (about 18-22 minutes)


Black Pepper Aioli

1 egg yolk

1 garlic clove, pressed

¼ teaspoon salt

1 cup olive oil

½ teaspoon lemon juice

¼ teaspoon ground black pepper


Whisk egg, garlic and salt in a bowl with 1 teaspoon water. Whisking constantly, slowly add olive oil in to form an emulsion. Stir in lemon juice and pepper.


To assemble:

Toast buns, and place a small spoonful of aioli on the bot - tom. Take the remaining aioli and mix with the romaine. Place the romaine on the bottom of the buns, top with 2 slices of green tomatoes, then bacon, then bun top.

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