You may want to reconsider your BLT for Chef JJ’s PLT: Pastrami glazed bacon, lettuce, and tomato. If you’re not sold yet, he also teaches us how to make a homemade aioli!
Ingredients
Aioli Ingredients
2 egg yolks
1 teaspoon Dijon mustard
1 cup olive oil or grapeseed oil
Coldwater
Kosher salt
½ teaspoon lemon juice
1 garlic clove, minced
2 tablespoons parsley, rough chopped
Splash hot sauce optional
.
Sandwich Ingredients
4 tablespoons butter
8 slives pastrami bacon
1-2 tablespoons maple syrup
2 medium heirloom tomatoes, sliced ¼ inch thick
1-2 heads romaine lettuce
8 slices multigrain bread
Instructions
In a medium bowl, make the aioli. Add the egg yolks, Dijon mustard, and whisk to combine. Then slowly stream in the olive oil until the mixture thickens. It helps to put something under the bowl to prevent it from sliding as you whisk. Once the mixture comes together, add a few light splashes of
cold water to thin out very slightly.
Add salt, lemon juice, garlic, parsley, and hot sauce (optional). Mix to combine, taste for seasoning, then set aside.
In a medium saute or cast iron pan, melt the butter over medium heat.
Once the pan is hot, add the pastrami bacon, drizzle the maple syrup over the pieces, and render the fat until golden brown on each side. Turn off the pan and remove it from the heat.
To assemble the sandwiches, coat one side of the bread with aioli, then add pastrami bacon, 1-2 tomato slices, romaine lettuce leaves, and top with the other slice of bread slathered with aioli.
Cut the sandwiches in half or serve whole.
