Blt Recipe
bacon, lettuce, tomato, lemon caper aioli, parmesan herb fries
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Ingredients
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BLT Sandwich
Parmesan Herb Fries
Method
BLT Sandwich
Cook the Bacon
In a large skillet over medium heat, cook the bacon slices until they are crispy, about 6-8 minutes, turning occasionally. Remove them from the skillet and place on a paper towel to drain excess grease.
Prepare the Tomato
While the bacon cooks, slice the tomato into even slices. Set aside.
Toast the Bread
In the same skillet, lightly toast the bread slices in the rendered bacon fat until golden brown, about 1-2 minutes on each side.
Assemble the Sandwich
On two slices of toasted bread, spread a generous amount of lemon caper aioli. Layer with lettuce leaves, crispy bacon, and tomato slices. Top with the remaining slices of toasted bread. Cut in half and serve.
Parmesan Herb Fries
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the Potatoes
Wash and cut the russet potatoes into thin strips (about 1/4 inch thick) to create fries.
Season the Fries
In a large bowl, toss the cut potatoes with olive oil, oregano, basil, salt, and black pepper until evenly coated.
Bake the Fries
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.
Add Parmesan
Remove the fries from the oven and immediately sprinkle with grated Parmesan cheese. Toss gently to combine and allow the cheese to melt slightly.