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Fancy BBT (Bacon, Brussel Sprout) Sandwich w/ Garlic Aioli

By: Easy Peasy Mommy

There are some days that nothing tastes better than a good ole fashioned BLT and potato chips. The diversity of taste with warm bacon and crisp cool lettuce paired with creamy mayo can be sheer perfection… and ease. But if you are ready to kick this traditional sandwich up a notch I guarantee your mouth will thank you for it (not to mention any guests). Swap out your mayo for a more robust garlic aioli. Nix the iceberg for some extra crispiness of brussel sprouts, and add in some white cheddar for the ultimate BBT sandwich!

Servings

4

Ready In:

Prep: 20   Cook: 25

Cost (Estimated):

$10 – $15

Level:

Easy

Ingredients

  • 1 lb bacon
  • 2 cups  shredded brussel sprouts
  • 2 roma tomatoes, sliced
  • 8 slices sourdough bread
  • 4 slices white cheddar cheese

Garlic Aioli

  • 2 cloves garlic, minced
  • 1 tsp lemon juice
  • 1/2 cupt  olive oil mayo
  • cracked pepper to taste

Easier Peasier Recipe Tips:

  • I happen to love sourdough bread with this. Like, really good sourdough bread. If you happen to live in/near Metro Detroit, my favorite sourdough bread for this sandwich is by a bakery named Crust (found atWestborn Market).
  • Brussel sprouts may feel like an odd replacement to this sandwich, especially if you don’t like cooked brussel sprouts. Once you try brussel sprouts raw and chopped up, you may never cook them again! Just be sure to wash them good.
  • Aioli is just a fancy name for mayo. Well, not really. There are some nuances to how it is prepared an ingredients used, but to the average eater… it is about the same. And it sounds SO much cooler.
  • Any tomato will do for this sandwich but I tend to love roma tomatoes. Slightly sweet and dense, which translates to a less watery tomato (and a sog-free sandwich).
  • Lastly, the bacon. The most important ingredient. While some love thick-cut applewood bacon, I’ll be honest, I am a sucker for Oscar Meyer Natural Uncured Bacon. I love that it is thin enough to be crispy when you bite into it and cooks really evenly when you bake it. If you choose a different bacon, be sure to use the cook directions that accompany it and modify the directions below.
  • Feel free to change any part of this meal. Can’t find white cheddar, use yellow cheddar instead. Like wheat bread instead of sourdough, go for it! There’s no wring way to put this sandwich together.

Step by Step Instructions

Step 1

Place bacon on a backing sheet (or baking sheet rack) and put into oven at 400 degrees. Do not preheat the oven. Place baking sheet in oven when it is cold. Cook for 15-20 min. 

Step 2

While bacon is cooking, prepare aioli by mixing together all ingredients and letting sit at room temperature (while bacon is cooking).

Step 3

Wash the tomatoes and brussel sprouts and then slice. Tomato thickness can be sliced to your liking. Slice the brussel sprouts finely so they appear shredded making to discard the hard ends. Set aside until bacon is done.

Step 4

1 minute before the bacon is done cooking, place your bread in a toaster and toast to your desired doneness. Place your piece of cheese immediately after the bread is done toasting – it will melt a little bit for real gooey yumminess

Step 5

ASSEMBLY!!! Once your bacon is done, it is time to assemble all the parts! Start by spreading the aioli on the slice of bread that does not have the cheese slice on it. And then start to customize your BBT with as little (or as much) of the brussel sprouts, bacon, and tomato as you want

Voila. Easy peasy. Super delicious!

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