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Planet Green

YIELD 1 cup

INGREDIENTS

For the Aioli
3 egg yolks
1 garlic clove
1 teaspoon Tabasco sauce
Salt and Freshly Ground Black Pepper
1 cup extra virgin olive oil
For the BLT
8 slices Brioche or egg bread
8 slices cooked thick cut bacon
12 slices heirloom tomato
2 cups baby lettuce

PREPARATION:

For the Aioli

  1. In a blender, combine the egg yolks, garlic clove, Tabasco and a pinch of salt and pepper. Turn on the blender and slowly drizzle in the olive oil until the mixture is emulsified. Refrigerate until ready to use.

For the BLT

  1. To make the sandwich, place 4 slices of bread on a cutting board. Top each piece with 2 teaspoons of aioli, 2 slices of bacon, 3 slices of heirloom tomatoes, and a small pile of lettuce. Season with salt and pepper and top with the remaining slice of bread.

    Editor's Note: Look for humane bacon—or go veg and give "mock" bacon a try. (Check out Emeril using soy sausage in this breakfast dish, one his most popular recipes last year.)

This recipe appears in: Sandwiches

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