Today, it is easy to find bacon as the star of many dishes, including cupcakes and flavored beer. But this breakfast treat’s humble beginnings as a lunchtime staple was birthed through the BLT. Typically, this sandwich is constructed of bacon, lettuce, and tomato piled between two slices of bread and slathered in mayo. Sandwich connoisseurs took this small finger sandwich from delicate to decadent with additions like cheese and avocado. With decadence in mind, we liked this recipe from chef Gerard Strong of Denver’s Central Bistro, featuring a fried green tomato, avocado, and a garlic aioli.
- 1 green tomato, cut into thick slices
- 1 egg, beaten
- 1 Cup breadcrumbs
- 2 Tablespoons garlic aioli
- 2 slices toasted bread
- 3 slices cooked bacon
- 2 leaves lettuce
- Oil, as needed
Dredge the tomato slices in the beaten egg and then the breadcrumbs. Heat 1 to 2 tablespoons of oil in a small skillet to medium-high. Fry the tomato slices until golden brown on each side, about 2 minutes per side. Remove from the pan and set on a paper towel-lined plate to drain.
Lay out the 2 slices of toasted bread on a work surface. Spread the aioli evenly over both slices of bread. Top 1 slice with 2 slices of fried tomato, the bacon, and lettuce. Top with the other piece of bread and cut the sandwich in half on a diagonal.