BLT Club Sandwiches with Herb Aioli
Your Home & Lifestyle Magazine
Makes 2 sandwiches
- ½ cup mayonnaise
- 1 clove garlic, finely diced
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh thyme
- ½ teaspoon lemon zest
- 6 slices white sandwich bread
- 6 to 8 tomato slices
- 8 slices cooked bacon
- 8 green leaf lettuce leaves
- 4 to 6 slices deli turkey or ham
Mix together the mayonnaise, garlic, basil, parsley, thyme, and lemon zest. Set aside.
Next, toast the 6 slices of sandwich bread. Once the bread is cool, place 2 toasted slices of bread on a cutting board. Spread one side of each piece of toast with some of the aioli and then top with 2 to 4 tomato slices. Top the tomato slices with 3 to 4 slices of bacon, then 2 to 4 lettuce leaves.
Next, spread aioli on 2 more slices of toasted bread and place the aioli-dressed side of the bread onto the lettuce leaves. Add a little more aioli to the top of the toasted bread slices and then layer with another layer of tomato slices, 3 to 4 slices deli turkey or ham, and then 2 to 4 lettuce leaves. Spread aioli on the last 2 slices of toasted bread and place the aioli-dressed side onto the lettuce leaves. Gently press down on the sandwich and slice each sandwich in half. Insert a toothpick into each half if desired.
Wrap each sandwich in wax or parchment paper, or in foil. Let the sandwiches rest for about 10 minutes before serving. These sandwiches travel well as long as they are snugly wrapped. Remove the toothpick before eating.
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Download the recipe here!