No Lettuce BLT Sandwich: 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.

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

1. Start by frying the bacon. You can do this in whichever method you prefer (i.e., oven fried, stovetop, microwave, air fryer). I like frying my bacon on the stove. Drain excess oil from your cooked bacon strips and set them aside to cool.
2. Next, toast your sourdough bread slices.
3. Now, you’ll make the aioli. Whisk together the mayo, minced shallot, lemon zest, lemon juice, and herbs in a small bowl. Taste the aioli and add your desired amount of salt and pepper. Set aside.
4. Slice your tomato into several thick rounds.
5. Lastly, 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.
6. Finish each sandwich by topping it with the remaining toasted bread slices. I recommend adding a little more aioli to the last slices. Serve and enjoy!

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.