Country Fried B.L.T. with Fresh Herb Aioli recipe

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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

Nutrition Info

355.4 calories
carbohydrate: 24.5 g
cholesterol: 49.1 mg
fat: 25.3 g
fiber: 1.8 g
protein: 8.4 g
saturatedFat: 5.9 g
servingSize: -
sodium: 399 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 sandwiches

Recipe Note

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.

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