ROASTED GARLIC BLACK PEPPER BLT

Campo Grande is officially launching their Ibérico Bacon at H-E-B, and what better way to celebrate than by making the ULTIMATE BLT!
We're talking crispy Ibérico bacon, thick-cut heirloom tomatoes, fresh butter lettuce, roasted garlic black pepper aioli, and sourdough toasted right in the bacon fat. Because when you're working with bacon this good, you don't waste a drop of that flavor!
**INGREDIENTS (2 Sandwiches)**
- 8–12 slices Campo Grande Ibérico Bacon
- 4 thick slices sourdough bread
- 1 large heirloom tomato
- 4–6 leaves butter lettuce
- Flaky salt & cracked black pepper
**Roasted Garlic Aioli**
- 1 head garlic
- 1 tsp olive oil
- ½ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- ½ tsp cracked black pepper
- Pinch of salt
**DIRECTIONS**
1. **Roast Garlic:** Slice the top off the garlic, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–45 minutes until soft.
2. **Make Aioli:** Mash 4–6 roasted garlic cloves and mix with mayo, Dijon, lemon juice, black pepper, and salt.
3. **Cook Bacon:** Start the bacon in a cold skillet over medium-low heat. Cook, flipping occasionally, until golden and crispy, about 10–15 minutes depending on thickness. Remove the bacon, reserving the rendered fat.
4. **Toast Bread:** Toast the sourdough directly in the reserved bacon fat over medium heat for 2–3 minutes per side until golden and crispy.
5. **Assemble:** Spread aioli on both slices of bread. Layer with fresh butter lettuce, thick-cut heirloom tomatoes seasoned with salt and pepper, and plenty of crispy Ibérico bacon. Slice and enjoy!
Look for Campo Grande's new Ibérico Bacon at your local H-E-B and take your next BLT to another level!
#CampoGrande #HEB #BLT #IbericoBacon

Category : Tez tayyorlanadigan taomlari retseptlari

#roasted#garlic#black#pepper#blt