Caramelized Onion & Chipotle Aioli BLT Sandwich

Servings: 4

For the Caramelized Onions:

• 2 large White or Yellow Onions, thinly sliced
• 2 tbsp. Olive Oil
• 1/2 tsp. Fine Sea Salt

For the Chipotle Aioli:

• ¼ cup Mayonnaise
• 1 Garlic Clove, finely minced or grated
• Juice of 1 Lemon
• ¼ tsp. Chipotle Powder, or Chili Powder

For the BLT:

• 1 8-oz package Applegate Uncured Sunday Bacon
• ¼ cup Honey
• 2 cups Baby Arugula
• 1 Heirloom Tomato, thinly sliced
• 1 Baguette
• 1-2 tbsp. Olive Oil
• Salt & Black Pepper, to taste

1. Preheat oven to 400F. Line a large, rimmed baking pan with parchment paper.
2. To Make the Chipotle Aioli: Combine all ingredients in a bowl. Whisk until smooth. Season with salt and black pepper to taste. Set aside.
3. To Make the Bacon: Place the bacon in a single layer on the prepared baking pan. Evenly drizzle the honey over the bacon slices. Bake for 10-15 minutes, flipping the bacon and rotating the pan halfway through, until golden and crispy.
4. To Make the Caramelized Onions: While the bacon is cooking, add the olive oil to a large skillet over medium high heat. Add the thinly sliced onions and salt. Stir to combine.
5. Sauté for 8-10 minutes, until tender and fragrant, stirring frequently to prevent burning.
6. Add ¼ cup water to the onion and stir until the water has evaporated, about 1-2 minutes. Repeat this process until the onions are deeply caramelized. If needed, reduce heat to medium to keep from burning.
7. To Assemble the Sandwich: Slice the baguette in half lengthwise. (Optional) Remove a little bread from the inside of the top slice to create room for the fillings. Drizzle the insides of both slices with the olive oil. Broil in the oven on HIGH for 2-3 minutes, until toasted.
8. Layer the toasted baguette with the chipotle aioli, sliced tomatoes seasoned with salt and black pepper, crispy honey bacon, caramelized onions, and arugula. Enjoy!