My fiancé has two red flags: he claps when the plane lands, and he hates BLTs.
He calls them diet sandwiches because they’re basically a salad, to which I always respond, “but there’s bacon.” To which he responds that bacon is a side piece of meat, not a main piece of meat, and that a turkey club is better.
Obviously, I strongly disagree.
Because I think a great BLT is all about letting each component shine. You don’t need to pile on a dozen ingredients to make a good sandwich. You need crispy, thick-cut bacon, juicy summer tomatoes, and crunchy lettuce, all tucked between really good bread and tied together with something creamy and flavorful. Every bite should have that perfect combination of salty, smoky, juicy, fresh, and crunchy.
And if you’re working with beautiful peak-season tomatoes, why would you want to cover them up with a bunch of other ingredients?
So for the grand finale of Tomato Week, we’re settling this debate the only way I know how: with a very good BLT.
And not just any BLT… but a focaccia BLT with roasted garlic basil aioli, thick-cut bacon, juicy heirloom tomatoes, and crisp lettuce. The focaccia gives you a soft, chewy, slightly crispy bread situation, while the roasted garlic basil aioli adds a creamy, lemony, herby layer that makes the whole thing feel a little more special than your average BLT.
The tomatoes get a simple drizzle of olive oil and a sprinkle of flaky salt because, at the height of summer, that’s really all they need. Then you pile everything together, ideally with enough bacon to make my fiancé reconsider his position.
Is it technically still a salad on bread? Maybe.
Is it a very good salad on bread? Absolutely.
And honestly, I think this is the kind of BLT that could convert even the pickiest BLT hater.
Ingredients
- Thick-cut bacon: The thicker, the better for a substantial, crispy BLT.
- Focaccia: Homemade or store-bought, choose a focaccia that’s soft and airy with a crisp, golden crust.
- Heirloom tomatoes: Use ripe, juicy heirloom tomatoes and slice them about ½-inch thick.
- Romaine or green leaf lettuce: Both work well for their crisp texture
- Fresh basil: Adds a bright, herby flavor to the roasted garlic aioli.
- Roasted garlic: roasting garlic until soft and jammy mellows out the flavor, giving a soft, jammy sweetness to the aioli.
Tips & Tricks
- Go thick on the tomato. Slice your heirloom tomatoes about ½-inch thick for a juicy, tomato-forward BLT that can stand up to the focaccia and bacon.
- Don’t skimp on the aioli. Spread a generous layer on both sides of the focaccia. The creamy basil and roasted garlic are what bring everything together.
- Use thick-cut bacon. It gives you those big, crispy pieces of bacon in every bite. Bake it in the oven for evenly cooked, hands-off bacon.
- Season your tomatoes. A drizzle of olive oil and flaky salt might seem simple, but it makes a huge difference in bringing out the flavor of peak-season tomatoes.
- Toast the focaccia, but don’t overdo it. You want the edges lightly crisp while the inside stays soft enough to soak up all that aioli and tomato juice.
- For a little extra umami, add an anchovy into the basil aioli.
Make It Ahead
The roasted garlic basil aioli can be made up to 3 days ahead and stored covered in the refrigerator. For the best BLT, assemble just before serving so the focaccia stays crisp and the lettuce stays crunchy.
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Focaccia BLT with Roasted Garlic Basil Aioli
- Total Time: 55
- Yield: 4
Description
This focaccia BLT is loaded with thick-cut bacon, juicy heirloom tomatoes, crisp lettuce, and a roasted garlic basil aioli for the ultimate summer sandwich.
Ingredients
For the Focaccia BLT:
- 1lb thick cut bacon (~4-5 slices per sandwich)
- 4 pieces focaccia, sliced in half
- 2 large heirloom tomatoes, sliced ½” thick
- 8 leaves romaine or green leaf lettuce
- 1 tbsp olive oil
- Flaky salt to taste
For the Roasted Garlic Basil Aioli:
- 1 head garlic
- 1 tbsp olive oil
- ½ cup mayonnaise
- ¼ cup packed fresh basil
- Zest from 1 lemon
- Juice from ½ lemon
- 2 tbsps parmesan cheese
- Salt and pepper to taste
Instructions
For the Focaccia BLT:
- Start by roasting the garlic for the basil aioli. Preheat the oven to 400°F. Slice the top ¼ inch off the garlic bulb to expose the cloves. Drizzle with 1 tbsp olive oil, season with salt, and wrap tightly in foil. Roast for 40–45 minutes (or air fry at 380°F for 18–25 minutes), until the cloves are golden, soft, and jammy. Set aside to cool slightly.
- Cook the bacon. While the garlic roasts, line a baking sheet with parchment paper and arrange the bacon in a single layer. Bake at 400°F for 16–18 minutes, or until crisp. Start checking around 14 minutes, as cooking time will vary depending on the thickness of your bacon. Transfer to a paper towel-lined plate to drain.
- Make the basil aioli. Once the garlic is cool enough to handle, squeeze the roasted cloves from their skins into a blender or container for an immersion blender. Add the mayonnaise, basil, lemon zest, lemon juice, salt, and pepper. Blend until smooth. Stir in the parmesan cheese, and taste to adjust the seasoning as needed.
- Prep the tomatoes. Arrange the tomato slices on a plate and drizzle with olive oil. Season generously with flaky sea salt.
- If desired, lightly toast the focaccia until warm and crisp around the edges.
- Assemble the sandwich. Spread a generous layer of roasted garlic basil aioli on both cut sides of the focaccia. Layer with the lettuce, followed by 1–2 slices of tomato and 4–5 slices of bacon. Top with the remaining focaccia and serve immediately.
- Prep Time: 10
- Cook Time: 45
- Category: Lunch
- Cuisine: American
