Country Fried B.L.T. with Fresh Herb Aioli
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Description
Bacon is considered by many (myself included) to be the ice cream of meats. Breading and frying it in oil takes it to a completely new level. I serve these on slider buns as appetizers for parties.
Ingredients
- 1 cup mayonnaise (such as Hellman's®)
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 cup chopped fresh basil
- 1 cup chopped fresh dill
- 1 quart oil for frying
- 2 cups all-purpose flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- ½ cup heavy cream
- 2 eggs, beaten
- 1 (1 pound) package bacon strips, halved
- 16 small sandwich rolls
- 4 tomatoes, sliced
- salt and pepper to taste
- ½ head lettuce, chopped
Directions
- 1. Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
- 2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- 3. Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
- 4. Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
- 5. Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
- 6. Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.
Nutrition Facts
serving: 16 sandwiches
calories: 355.4 kcal
carbohydrates: 24.5 g
protein: 8.4 g
saturated fat: 5.9 g
cholesterol: 49.1 mg
sodium: 399 mg
fiber: 1.8 g
sugar: 1.7 g
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