brunch Archives - Her Mise En Place

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

Using compound butter in a dish can really take it up a notch or two when it comes to flavor! And, who doesn’t love a flavorful meal? In this post, I’ll share 3 of my favorite compound butter combinations- one sweet, one savory, and one spicy.

Each combo starts with the same amount of unsalted butter. You’ll also find helpful tips for portioning and freezing these recipes.

Jump to Recipe

What is compound butter?

Compound butter is softened butter that has been seasoned with aromatics such as herbs or spices. It can also be flavored with vegetables such as shallots or garlic. Some variations around the world include ingredients such as anchovies, caviar or nuts.

Compound butter can also be called ‘herb butter‘ or in French, ‘beurre compose‘.

It is a great butter to keep in the fridge or freezer. Anytime you want to quickly enrich a dish, compound butter is an easy ingredient to add in while cooking. It can also be served along side a meal for you and your guest to use as a condiment.

Ways to use compound butter

There are countless combinations of ingredients you can use to flavor a compound butter. No matter what you choose, it is simple to make. Here are a few ways to use and/or serve compound butter:

Serve table-side for topping bread, rolls or biscuits
Spread on waffles or pancakes
Top on steaks
Flavor fish or lobster tails
Melt over hot pasta
Add to a baked potato or baked sweet potato
Melt into freshly steamed vegetables like asparagus
Melt over popcorn
Spread on flatbread
Spread on toast
Melt in pan before cooking eggs
Spread on a bagel
Stir into oatmeal or grits
Stuff under the skin of chicken or other poultry before roasting

Lately, I’ve used my compound butter to easily season my salmon filets. I simply take a frozen pat(s) of butter from the freezer and place it on my filet. Then I place the fish in the oven to bake. About half way through cooking, I like to ensure the ingredients in the compound butter is spreading evenly over the salmon. If it isn’t, I just take a butter knife or spatula and spread it out a bit.

Filet of raw salmon that is topped with a scoop of harissa spiced compound butter. — Pat of harissa spiced compound butter on raw salmon before it hits the oven.

Plate of cooked salmon with roasted asparagus spears and two wedges of lime. Fork is flaking cooked salmon. — Here’s my finished salmon filet after baking it with a pat of harissa spiced compound butter. You can see some of the shallots from the butter mixture that softened nicely as it baked.

Which flavor combos to consider

Harissa, Shallot & Lime

This flavor combo in one of my favorites! It’s spicy thanks to the harissa seasoning, yet the lime adds a little acidity that pairs well with the richness of the butter. You may enjoy this compound butter on fish such as salmon, steak or even melt a little in a pan as you make eggs for breakfast- either way this combo adds a satisfying punch of flavor if you like heat.

Mise En Place:

2 sticks (16 tablespoons) Unsalted Butter – At Room Temperature
Harissa seasoning blend
Small shallot – minced
Zest of one small lime
Salt to taste

Four small scoops of harissa spiced compound butter. Scoops are surrounded by a cut lime, stick of butter, gray bowl of salt and white bowl of sea salt.

Orange, Honey and Sea Salt

I highly suggest trying this compound butter on warm biscuits. It’s slightly sweet and salty. The orange zest gives it a brightness that would impress guests at brunch. You could even use it to flavor your oatmeal.

Mise En Place

2 sticks (16 tablespoons) Unsalted Butter – At Room Temperature
Orange Zest
Honey
Fine Sea Salt

Parsley, Shallot and Truffle Oil

You can’t go wrong with using this combo on bread or a perfectly pan seared steak. It’s savory and the addition of truffle oil adds a richness and umami taste that I personally love.

Mise En Place

2 sticks (16 tablespoons) Unsalted Butter – At Room Temperature
Fresh Parsley
Small shallot – minced
White Truffle Oil
Salt and/or pepper to taste

How to portion and freeze compound butter

While some cooks prefer rolling their butter into a log, I personally prefer to portion out my butter using a cookie dough scoop. Using the scoop is easy to do and guarantees equal portions. This also means less hands on the butter- and less melting along the way.

HERE’S WHAT TO DO:

1. Start by lining a baking sheet with parchment paper.

2. After combining your butter with preferred ingredients, place butter back in the refrigerator for 2-3 minutes. This is enough time to slightly firm it for easy scooping, but not solidify it.

3. Using your cookie scooper, scoop out mounds of butter onto the parchment paper. Be sure each mound is NOT touching.

4. When you are finished portioning the butter, place the baking sheet in the freezer. Next, allow the butter to freeze for at least 4 hours.

5. Once butter is frozen solid, remove from the cookie and quickly place in freezer bags or a freezer safe container. Lastly, return the butter to the freezer until you are ready to use for cooking.

My top 5 tips for making any compound butter

Finely chop herbs or vegetables before combining with butter.
Use butter that is room temperature for easy mixing.
If adding liquids such as wine or lemon juice, add very small quantities at a time.
Use unsalted butter to have the best control over saltiness.
Create your own variations! Experiment by mixing your favorite ingredients to create a flavorful combo. Adjust amounts to meet your preferences.

All in All

Keeping compound butter on hand is helpful. You can easily grab a few pats of butter from the fridge to enhance almost any dish you are cooking or about to serve. I also love that the flavor combinations are endless! Creating different combos is fun and simple to do.

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Here’s the Recipe Card with notes…

Compound Butter (3 variations)

5 from 4 votes

Print Recipe

Ingredients

Harissa Spiced Compound Butter

2 sticks Unsalted butter room temperature
4 tsp harissa seasoning blend
1 small shallot about 2 tablespoons
1/4 tsp fine sea salt or to taste

Parsley, Shallot & Truffle Oil Compound Butter

2 sticks Unsalted butter room temperature
2 tbsp fresh parsley finely chopped
1 tsp white truffle oil
1/4 tsp fine sea salt or to taste
1/8 tsp ground black pepper or to taste

Orange & Honey Compound Butter

2 sticks Unsalted butter room temperature
zest of one small orange
1/8 cup honey
1/8 tsp fine sea salt or to taste

Instructions

In a large bowl, stir together softened butter and ingredients until combined.
Serve or chill until needed.

Notes

Store in an air tight container for up to one week in refrigerator.
If freezing, compound butter will keep for 5-6 months.

Keyword butter, spread