- 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.