How to Make the BEST BLT Sandwich (with Homemade Mayo)

Servings: 2

• 4 slices of Sourdough Bread
• 6 slices of Bacon, preferably sugar-free and hickory-smoked
• 1 head of Bibb Lettuce
• 1 very large Tomato, ripe but firm to touch, thinly sliced
• 2 tbsp. Homemade Mayo (below)

For the Homemade Mayo

• 1 large Egg Yolk
• 1/2 Lemon, juiced, about 2 tsp.
• 1 tsp. Dijon Mustard
• 1/4 tsp. Kosher Salt
• 1 tsp. Cold Water
• 3/4 cup 100% Extra Virgin Olive Oil

For the Homemade Mayo:

1. Whisk together the egg yolk, lemon juice, dijon mustard, and salt in a large bowl to combine. Add the cold water, then mix until frothy, about 30 seconds.
2. Gradually add the olive oil in a slow, steady drizzle as you whisk the mayonnaise mixture. The outcome should be thick and creamy.

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For the BLT Sandwich:

1. Cook the bacon or oven bake until golden brown and crispy.
2. Drizzle each slice of bread with olive oil, then pan fry or toast until golden brown and crispy, about 1-2 minutes on each side.
3. To assemble the sandwich, add a generous slather of the homemade mayo on each slice of bread. Then, add a lettuce to each slice, and 2-3 thinly sliced tomatoes.
4. Add 3 slices of bacon to two of the bread slices.
5. Add one of the non-bacon slices on top of the bacon slices to create one sandwich. Repeat with the remaining bread slices. (See video for example.)
6. Slice diagonally and enjoy warm!