Cherry Smoked BLT with Fontina and Herb Aioli Recipe

Cherrywood Smoked BLT with Fontina and Herb Aioli

Servings

Prep Time

Total Time

Gluten Free

4

15 min

15 min

No

Cherrywood bacon adds a subtle sweetness to this toasted sandwich. Made with fontina and a basil-parsley aioli, this BLT has a place on any sandwich menu.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Hickory Smoked Bacon, Uncooked

Ingredients

1/2 cup mayonnaise
1 teaspoon fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 small garlic clove, crushed
Salt and freshly ground black pepper, to taste
8 slices whole grain sandwich bread
2 teaspoons olive oil
8 ounces fontina cheese, thinly sliced or shredded
8 slices Jones Dairy Farm Dry Aged Bacon, cooked
1 ripe tomato, cut into 4 thick slices
Butter or Boston lettuce leaves

Preparation

Step 1
In bowl, combine mayonnaise, basil, parsley, garlic, salt and black pepper.

Step 2
Brush bread with oil and toast on both sides on hot griddle until golden; spread each slice with some of mayonnaise mixture.

Step 3
Divide cheese over 4 pieces of bread.

Step 4
Cut Bacon Slices in half; layer 4 pieces over cheese; followed by tomato and lettuce.

Step 5
Top remaining bread and close the sandwiches.

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