Sauce

A Flavor Explosion: Bacon and Tomato Sandwich with Herb Aioli

Not having lettuce isn’t a problem for this “BLT”. This bacon and tomato sandwich includes an herb aioli and toasted sourdough.

I was craving a BLT last week. It was all I could think about whenever I passed by the ripening tomatoes on my kitchen window sill. I finally gave in to making one; sure enough, I didn’t have any lettuce. None in the fridge. None in the garden. I even texted my neighbor, who I knew was at work, to see if she had any in her garden. I at least started with, “Not an emergency…” Luckily, she’s cool and said she’d do the same. Unfortunately, because of the heat, her romaine bolted.

Regardless of the setbacks to having the sandwich, I felt I deserved, I pushed through. I still made this delicious BLT. I had plenty of fresh herbs on my deck planter. So, I grabbed a handful of basil, chives, and parsley to mix into the mayo with fresh lemon zest, juice, and seasonings. Between the crispy bread, bacon and tomato, and bright aioli, I forgot that I was missing lettuce on my BLT.

I am confident you’ll enjoy this recipe if you find yourself without lettuce or want to skip it.

Choosing the Right Tomato For Your Sandwich

Ultimately, the choice of tomato type depends on personal preference and the overall flavor profile you aim to achieve.

When it comes to crafting the perfect sandwich, the choice of tomato can make all the difference in elevating the flavor profile to new heights. Opting for the right tomato type is crucial for achieving that ideal balance of sweetness, juiciness, and acidity that complements the other components of your sandwich.

Heirloom tomatoes, with their diverse shapes and colors, offer a rich, nuanced taste that adds a layer of sophistication. On the other hand, beefsteak tomatoes, known for their large size and meaty texture, are a go-to option for a hearty and juicy bite. Cherry or grape tomatoes, with their burst of sweetness, bring a delightful pop to each mouthful. Ultimately, the choice of tomato type depends on personal preference and the overall flavor profile you aim to achieve.

So, the next time you assemble your favorite sandwich, consider the tomato type and watch as it transforms your culinary creation.

Here’s how to make my Bacon and Tomato Sandwich with Herb Aioli…

Mise En Place

For the Sandwich

8 slices Bacon – cooked to your desired doneness
4 slices of toasted sourdough bread slices
1 large heirloom tomato – cut into 4 thick slices

For the Aioli

3/4 cup of mayonnaise
1/2 tbsp. of lemon zest
1 tbsp. of lemon juice
3 tbsp. of fresh herbs – chopped (I used a combo of chives, basil, thyme and parsley)
salt and pepper, to taste
1 small shallot – peeled and minced

Recipe Steps and Cooking Tips

Step 1: Crispy Bacon Bliss

Let’s kick things off with the star of the show – bacon! We all know and love the savory, crispy goodness that bacon brings to the table. Start by frying up 8 slices to your desired level of crispiness. Whether you prefer it slightly chewy or extra crispy, the choice is yours. Once your bacon reaches perfection, let it rest on a paper towel to drain any excess oil, allowing it to cool to the ideal temperature.

Step 2: Toasted Sourdough Elegance

While the bacon is sizzling away, take a moment to toast 4 slices of sourdough bread. There’s something wonderful about the combination of the slightly tangy sourdough and the smoky bacon – it’s a match made in sandwich heaven!

Step 3: Herb-Infused Aioli Magic

Now, let’s talk about the secret sauce that takes this sandwich to the next level – the Herb Aioli. In a small bowl, whisk together 3/4 cup of mayonnaise, a minced shallot, 1/2 tablespoon of lemon zest, and 1 tablespoon of lemon juice. The real magic happens when you add a generous handful of fresh herbs – think chives, basil leaves, thyme, and parsley. The herbs bring a burst of freshness that perfectly complements the richness of the bacon.

Season your aioli with a pinch of salt and a grind of black pepper, adjusting to your taste preferences. This aioli isn’t just a condiment; it’s a flavor-packed symphony that ties the entire sandwich together.

Fresh shallot takes the place of garlic that is usually found in aioli.

Step 4: Building the Ultimate Bite

With all the components ready, it’s time to assemble these mouthwatering sandwiches. Grab two slices of your perfectly toasted sourdough and generously spread 1 1/2 to 2 tablespoons of the herb aioli. Here’s where the magic happens – layer on two thick slices of heirloom tomato. The juicy sweetness of the tomato is the perfect contrast to the savory bacon.

But we’re not stopping there – add a generous helping of crispy bacon on top of the tomato. The combination of textures, from the crunch of the bacon to the juiciness of the tomato, is pure perfection.

Finish off your creation by topping it with an optional additional dollop of aioli (because why not? 🤷🏾‍♀️) and cap it with the remaining slices of toasted bread. Press it all together gently, and you’re ready to experience the symphony of flavors in every bite.

Recipe Tips

Tip 1: Don’t have sourdough bread? No problem. Use your favorite bread instead.

Tip 2: Toast your bread in a pan with a little fat. Using butter or even a little bit of the bacon fat adds so much more flavor. It can also give you a nice crispy toast if you’re like me and don’t own a toaster.

Tip 3: Use your favorite tomato variety and ensure it’s ripe.

Tip 4: Cut your tomato with a serrated knife to prevent squishing the tomato. Tomatoes have thick skin, and the teeth of a serrated blade are perfect for breaking through it.

All in All

Undoubtedly, not having lettuce couldn’t stop me from enjoying end-of-summer tomatoes. This bacon and tomato sandwich is filling, tasty, and easy to make. I truly appreciate the freshness of the aioli and the balance between flavors and textures. All around, this is one of my favorite sandwiches of the summer.

If you’re looking for another way to use up those tomatoes before fall arrives, check out my recipe for Fresh Marinated Tomatoes.

Bacon and Tomato Sandwich with Herb Aioli

5 from 4 votes

Print Recipe

Prep Time 10

Cook Time 5

Course Brunch, Lunch, Main Dish

Cuisine American

Servings 2

Ingredients

For the Sandwich

8 slices Bacon, cooked
4 slices Toasted sourdough bread
1 large heirloom tomato cut into 4 thick slices

For the Aioli

3/4 cup mayonnaise
1/2 tbsp lemon zest
1 tbsp lemon juice
3 tbsp fresh herbs, chopped Chives, Basil leaves, thyme and parsley
salt and pepper, to taste
1 small shallot, minced

Instructions

Start by frying the bacon to your desired crispiness. Drain excess oil from your cooked bacon strips and set them aside to cool.
Next, toast your sourdough bread slices.
Make the aioli: Whisk together the mayo, minced shallot, lemon zest, lemon juice, and herbs in a small bowl. Add salt and pepper to taste. Set aside.
Slice your tomato into several thick rounds.
Assemble your sandwiches: Spread 1 1/2 to 2 tablespoons of aioli on two toasted bread slices. Layer two slices of tomato onto the dressed toasts. Top the tomato with 4 pieces of bacon.
Finish each sandwich by topping it with additional aioli (optional) and the remaining toasted bread slices. Serve and enjoy!

Keyword aioli, bacon, bread, brunch, herbs, sandwich, sour dough, tomato

Summer Dining: Whipped Feta with Tomato, Radish & Cucumber Salad

Creamy whipped feta and a bright vegetable medley make this the perfect summer salad. It takes 20 minutes to make.

We’ve had several 80-degree days over the last few weeks, so in my head, it’s summertime. I don’t have to wait for June 21st with weather like this, right? I love growing summer vegetables like cucumbers and tomatoes.

Luckily, right after Derby Day, I was able to plant my sun-loving veggies in the garden. As a Kentucky-native and gardener, I believe that’s a safe time to assume we’re clear of freezes. It’s a superstition some would argue, because the Kentucky Derby changes dates each year.

Like last year, I started my seeds in recycled jugs. The winter sowing method has been my favorite (and most successful). It’s a lot like having mini-greenhouses in the yard throughout winter and early spring. The milk jugs provide enough humidity and protection from the elements for the seedlings to thrive until planting.

Swiss Chard seedlings being grown inside of an upcycled milk jug.

Thanks to kind friends and neighbors, I received clean, empty jugs. I also had friends who wanted to do a seed swap. I received some tomato and squash varieties that I’ve never grown before and look forward to trying and leads me to this delicious recipe…

Why Make Whipped Feta with Tomato, Radish & Cucumber Salad?

Whipped feta is creamy, slightly salty, and versatile. You may have seen it used as a base for a pasta dish. However, I think it makes an excellent pedestal for a seasonal tomato salad in this case. Here, I served it on a platter with endive leaves and crostini.

My favorite thing about making whipped feta is that it only takes 5 minutes. You just toss a few ingredients in the food processor or blender and let it whirl. It’s an easy, cold dish to prep for guests.

How To Make My Whipped Feta with Tomato, Radish & Cucumber Salad

Mise En Place

4-6 radishes – sliced thinly
15 – 20 cherry tomatoes – each cut in half
1 English cucumber – thinly sliced into rounds
1 handful Fresh chives and parsley – chopped
2 tablespoons of olive oil
1 tablespoon of rice vinegar
salt and pepper – to your taste
1-2 cloves of garlic – minced
7 oz block of feta cheese
1 cup whole milk plain yogurt, or Greek yogurt

Mix together the Salad

Start this dish by stirring together all of the prepped vegetables and herbs. Next drizzle in the olive oil and rice vinegar. To your taste, season the salad with salt and pepper.

I recommend making the salad first. Because, while you make the whipped feta, the water from the cucumbers and tomatoes will drain to bottom of the bowl. This will ensure your overall dish isn’t ruined by excessive liquids. Waiting also allows for the vegetables to marinate; really taking in the acidity of the rice vinegar and the flavors of the fresh herbs.

Whip the Feta

While the salad rests, you’ll need to make the whipped feta. This step is very simple! In a food processor or blender, combine the feta cheese, garlic and yogurt until smooth. I prefer not to add any salt because the feta is salty by nature.

Plate Your Salad and Feta Mix

Lastly, you’ll plate your prepped foods for serving. You can spoon the whipped feta in a platter or into individual bowls. Then top the feta with the salad. I do recommend draining the salad a bit before adding to the feta.

All in All

I’ll be making persistently this all summer long. This is a great dish for entertaining! I think serving along side toasted crostini and endive works well. The creamy feta and medley of fresh vegetables were easy to scoop up and paired well.

Enjoy!

If you’re anxious for summer too, checkout these dishes:

Whipped Feta with Cucumber, Tomato and Radish Salad

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Course Appetizer, Salad, Sauces and Dips

Cuisine Mediterranean

Ingredients

4-6 radishes sliced thinly
15 – 20 cherry tomatoes each halved
1 English cucumber thinly sliced in rounds
1 handful Fresh chives and parsley chopped
2 tbsp olive oil
1 tbsp rice vinegar
salt and pepper to taste

Whipped Feta

7 oz block feta cheese
1 cup whole milk plain yogurt or Greek yogurt if preferred
1 – 2 cloves garlic minced

Instructions

In a large bowl, combine radishes, tomatoes, cucumbers, oil, vinegar, and chopped herbs. Season to taste with salt and pepper. All salad to marinate for about 10-15 minutes. Drain off excess liquid.
Using a food processor, whip together the feta cheese, yogurt and garlic for about 1-2 minutes.
Spread whipped feta onto a platter or plates. Next spoon the salad mixture onto the whipped feta and serve immediately.

Keyword cucumber, feta, radish, salad, tomato, whipped

Sorrel and Basil Pesto: Easy use of garden herbs

Sorrel and basil are combined with the popular ingredients of pesto to create a creamy and delicious sauce. Instead of pine nuts, the earthy taste of walnuts are used. This pesto is great for tossing into pasta or spread on bread for a sandwich.

Why Sorrel and Basil?

As we transition to fall, I feel lucky to make one of my favorite sauces. I could probably eat pesto every day, and my garden is giving me so many fresh ingredients to make pesto before it retires for the winter. The use of sorrel in this recipe pairs well with traditional basil because of it’s lemony flavor that gives it a special brightness.

As a home gardener, sorrel was my favorite addition to our yard this year. It’s a pretty hardy perennial that required very little maintenance. I planted mine in a large bucket because I was pregnant and running low on energy at the time. I plan to transplant it to a more permanent spot in one of my garden beds soon. If you’re a gardener too, here’s a helpful article I found about sorrel.

Here, I tossed together fettuccini noodles, peas and this pesto for a meal. I topped the dish with seasoned breadcrumbs to make it a “pangrattato”.

Mise En Place

Sorrel – rinsed, dried and lightly torn
Basil – rinsed and dried
Olive Oil
Parmesan Cheese – grated
Garlic – lightly chopped
Walnuts
Lemon Juice
Sea Salt

How to make Sorrel and Basil Pesto

In the bowl of a food processor fitted with the blade attachment, add all of the ingredients.
Blend until smooth.
If desired, add additional oil and blend until mixture is thinned and the consistency you like.

Tips for making this pesto

This recipe makes 3/4 cup of pesto.
If you prefer your pesto to be thinner, turn blender back on and slowly dribble in more oil until it reaches the desired consistency.
Can’t find walnuts? Try using pine nuts or pecans instead.

All in All

I love having a go-to pesto to make right in my own kitchen. The “icing on the cake” is being able to use fresh foods right from my own yard. Pesto can be versatile if you are brave enough to stray away from the traditional ingredients and this recipe was perfect for my taste. I think I need to incorporate this pesto into my Chicken, Spinach and Pesto Lasagna very soon!

Sorrel and Basil Pesto

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10

Course Sauces and Dips

Cuisine Italian

Equipment

Food Processor
Measuring Cups and Spoons

Ingredients

2 cups fresh sorrel
1/3 cup walnuts
1 cup basil leaves
1 large garlic clove
1 tbsp grated Parmesan cheese
1/4 tsp sea salt
1 tbsp lemon juice
1/3 cup olive oil extra virgin

Instructions

Add all of the ingredients to the bowl of a food processor or blender.
Blend for 2-3 minutes on a slow speed until the herbs and nuts are finely minced and mixture is smooth.
Use immediately or store in the refrigerator.

Notes

This recipe makes 3/4 cup of pesto.

If you prefer your pesto to be thinner, turn blender back on and slowly dribble in more oil until it reaches the desired consistency.

Can’t find walnuts? Try using pine nuts or pecans instead.

Keyword dip, pesto, sauce

Asparagus Pesto

This asparagus pesto is vibrant, healthy, and best of all, fresh. Toss this bright sauce in pasta or use as a topping for appetizers.

No Basil? No problem.

If you’re like me, you may be most familiar with (and slightly addicted to) the classic basil pesto. Classic basil pesto is also called Pesto alla Genovese. It includes a combination of basil, pine nuts, Parmesan cheese, garlic, and olive oil. I recently learned that classic basil pesto is most traditionally made using a mortar and pestle. This sent me down a rabbit hole of pesto history that will definitely be shared in an upcoming post.

As for this asparagus pesto recipe, it is a spin on traditional pesto. This recipe includes pine nuts, olive oil, finely grated Parmesan, garlic and instead of basil, asparagus. The sauce also incorporates fresh lemon for acidity that compliments the asparagus well.

Ingredients for asparagus pesto recipe — Mise en place: Asparagus, lemon, extra virgin olive oil, pine nuts, garlic.

Techniques to know for this recipe:

Blanch: Parboil in water or steam; cooking stops by submerging food into a cold water bath.
Toast: Make food hot or browned using heat
Puree: Make a paste or thick liquid by blending foods together.

Blanching: Parboiled asparagus submerged in ice water bath.

Pine nuts toasting in dry pan — Toasting: Heating pine nuts over medium heat in a dry pan.

Pureed food in a food processor bowl. — Pureeing: Ingredients were blended together into a paste like consistency using a food processor.

As mentioned earlier, I learned that a mortar and pestle is most traditionally used to make pesto. I used my food processor to make this recipe. The cooking time is minimal for this. If you have a good blender, it will work fine too. The idea is to blend and puree the ingredients into the paste-like consistency that we love about pesto.

I love how bright green this asparagus pesto is. Blanching the asparagus allows the asparagus to get cooked just enough with being soggy or losing it’s flavor and beautiful color.

Pesto Nuts

There are many pesto recipes that call for various types of nuts such as walnuts, pistachios, or pecans. For this pesto I use pine nuts. You can find pine nuts at most grocery stores these days. Lightly toasting the pine nuts in a dry pan first brings out more flavor and therefore deepens the flavor of the pesto. Be careful not to toast the nuts for more than a few minutes as they do burn easily.

Raw pine nuts in glass bowl — Pine nuts have several health benefits and are a traditional pesto ingredient.

How I Used This Sauce

I tossed about a cup of the pesto into a shrimp pasta dish. It was delicious! My husband really enjoyed it too. I think my toddler enjoyed the bright color and messiness, all while getting a small dose of vegetables into his diet.

Shrimp Pasta tossed with asparagus pesto.

I also made a healthy little snack by topping crostinis with the pesto. I plan on using this for future parties or barbeques and dressing it up a little bit with garnish. I think people will enjoy it as an appetizer. It will especially be a cooling treat for events hosted on the deck. Overall, this asparagus pesto kept well in the fridge for about 3 days making it a good recipe to make ahead.

Crostini with asparagus pesto — Crostini topped with asparagus pesto.

Other ways you could use asparagus pesto:

Use as a sandwich condiment
Toss in your favorite pasta
Use it as a pizza or flatbread sauce
As a dip

What other ways could you use this sauce in your cooking repertoire?

Asparagus Pesto

Print Recipe Pin Recipe

Cook Time 20

Total Time 20

Course Appetizer

Ingredients

1 pound asparagus
1/4 cup pine nuts
1/2 teaspoon minced garlic
1/4 cup extra virgin olive oil
zest of half a lemon
juice of half a lemon about 2 Tablespoons
salt and pepper (to taste)
1/3 cup grated parmesan cheese optional

Instructions

Cut woodsy ends of asparagus off and discard. Chopped asparagus into 2 inch pieces.
Blanch asparagus: Bring pot of water to a boil, cook asparagus 5-6 minutes until tender. Strain asparagus and add to bowl of ice water to stop cooking. Let sit in ice bath for 1-2 minutes and then drain.
Toast pine nuts: In a dry skillet, cook pine nuts over medium heat for no more than 3 minutes. Stir frequently to prevent scorching. Remove from skillet.
In food processor, blend together the cooked asparagus, toasted pine nuts, garlic, olive oil, lemon zest, lemon juice, dash of salt, and dash of pepper until pureed.
If desired, add parmesan cheese and blend for one more minute. You may need to add another tablespoon of olive oil if mixture is too thick for your preference.
Use pesto immediately or store in an airtight container in the refrigerator.

Keyword sauce