796. BLTs on TOASTED BRIOCHE with AIOLI and BASIL

makes 6 sandwiches


24 thick slices of applewood-smoked bacon (1 3/4 pounds)
2 large egg yolks
1 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 large garlic clove, pounded to a paste in a mortar or minced
Salt and freshly ground pepper
Cayenne
3 tomatoes, sliced 1/4 inch thick
1/3 cup thinly sliced basil, preferably opal
Twelve 1/2-inch-thick slices of brioche
4 tablespoons unsalted butter, softened
12 small Boston lettuce leaves

Preheat the oven to 450°. Arrange the bacon slices on 2 large rimmed baking sheets and bake for about 15 minutes, or until browned and chewy. Drain on paper towels.
In a medium bowl, whisk the egg yolks. Very gradually whisk in 1 cup of the olive oil; start with small drizzles, then whisk in the oil in a thin stream until the mayonnaise is very thick. Whisk in the lemon juice and garlic paste and season with salt, pepper and cayenne.

Spread the tomato slices on a large plate. Season with salt and pepper and sprinkle with the basil and the remaining 2 tablespoons of olive oil.
Heat a large cast-iron skillet. Spread each slice of brioche with 1 teaspoon of butter and set 2 slices in the skillet, buttered side down. Toast over high heat until browned and crisp. Turn and toast the other side. Repeat with the remaining slices of brioche.

Set the brioche toasts on a work surface, buttered side up. Spread each toast with 1 tablespoon of the mayonnaise. Top 6 of the toast slices with 2 lettuce leaves, 2 tomato slices and 4 bacon strips and close the sandwiches. Carefully cut the BLTs in half and serve.

MAKE AHEAD: The garlicky mayonnaise can be refrigerated for up to 2 days.

NOTES BEER: A crisp American beer will stand up to the smoky bacon and the spicy cayenne. Try the Samuel Adams Boston Lager or Pete's Wicked Ale.


courtesy of: Suzanne Goin, "Tomato Paradise," Food & Wine, August 2004