BLT with Basil Chili Garlic Mayonnaise

Name: BLT with Basil Chili Garlic Mayonnaise
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 12 oz bacon; 2 thick slices sourdough bread; 1 tbsp butter; 1 large heirloom tomato; 4 leaves butter lettuce; 3 cloves garlic; 1 large egg; 1 fresno chili; 1/4 cup fresh basil leaves; 1 tbsp white wine vinegar; 1 cup neutral oil (like avocado or canola); salt, to taste; black pepper, to taste

This elevated BLT features a woven bacon lattice and creamy homemade basil chili garlic mayonnaise on toasted sourdough, transforming a classic sandwich into a restaurant-quality dish.

🌍American 🏷️Blt 🏷️Sandwich 🏷️Bacon 🏷️Bacon lattice Tomato

🏷️

🏷️Sourdough

-0:00

thatdudecancookonTikTok

Total

35 min

Servings

1

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

12 oz bacon
2 thick slices sourdough bread
1 tbsp butter
1 large heirloom tomato
4 leaves butter lettuce
3 cloves garlic
1 large egg
1 fresno chili
1/4 cup fresh basil leaves
1 tbsp white wine vinegar
1 cup neutral oil (like avocado or canola)
salt, to taste
black pepper, to taste

13 Ingredients

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Instructions

1
On a parchment-lined baking sheet, weave the bacon strips into a lattice shape that will fit your bread slices. Bake in a preheated 400°F (200°C) oven for 15-20 minutes, or until crispy. Remove and drain on a paper towel-lined plate.
2
To make the mayonnaise, add the sliced garlic, egg, chopped fresno chili, fresh basil, and white wine vinegar to a food processor. Season with a pinch of salt. Blend until combined.
3
With the food processor running, very slowly stream in the neutral oil until the mixture emulsifies and becomes a thick, creamy mayonnaise. Transfer to a bowl.
4
Slice the heirloom tomato into thick rounds. Arrange on a plate and season generously with salt and black pepper.
5
Butter one side of each slice of sourdough bread. Place butter-side down in a skillet over medium heat and toast until golden brown and crisp.
6
To assemble the sandwich, spread a generous layer of the basil chili garlic mayonnaise on the toasted sides of the bread. Layer with the seasoned tomato slices, butter lettuce, and the bacon lattice. Top with the other slice of bread.
7
Slice the sandwich in half and serve immediately.

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Tips & Notes

Pro tips

Weave bacon strips before baking for an even, crispy lattice that breaks into perfect sandwich-sized pieces.
Toast sourdough slices in the butter until golden and crisp to create a barrier against mayo and tomato moisture.
Use a large heirloom tomato at peak ripeness and salt generously just before assembling to draw out flavor.
Blend the mayo emulsion slowly after adding egg; if it breaks, start with a fresh egg yolk in a clean bowl and whisk in the broken mayo gradually.

Substitutions

Butter lettuce → Bibb lettuce or romaine (similar texture and mild flavor)
Fresno chili → Jalapeño or red serrano chili (adjust quantity for heat preference)
Sourdough → Brioche or thick-cut white bread (toast extra crispy to prevent sogginess)
Fresh basil → Fresh tarragon or flat-leaf parsley (use same amount)

Storage & make-ahead

Best eaten immediately after assembly. Store mayo separately in the refrigerator for up to 5 days; store cooked bacon in an airtight container for up to 4 days and rewarm gently before using.

Common Questions

Can I make the basil chili garlic mayo ahead?

Yes. Store in an airtight container in the refrigerator for up to 5 days. Make it the day before to let flavors meld.

How do I weave a bacon lattice?

Lay strips of bacon horizontally on a baking sheet, then weave vertical strips over and under. Bake until crispy, then break into pieces for the sandwich.