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BLT with Saffron Aïoli

BLT with Saffron Aïoli

Will Budiaman

BLT with Saffron Aioli

Don’t worry — that’s not mustard in the picture. Using only extra-virgin olive oil would make for a bitter mayo, so it's toned down with an equal measure of canola oil.

Make this for the special someone in your life, and I guarantee you, the fireworks will happen — or at the very least, the house will smell like bacon and toasted garlic. Which is never a bad thing.

Click here to see the Bacon: It's What's for Dinner story.


  • 6 slices thick-cut applewood-smoked bacon
  • One 9-inch garlic sandwich roll, such as Trader Joe’s garlic sfilatino, halved lengthwise
  • 2/3 cup canola oil
  • 5 cloves garlic, sliced thinly
  • 1 tablespoon ginger, minced
  • 1 egg
  • 2/3 cup extra-virgin olive oil
  • Pinch of saffron
  • Salt and freshly ground black pepper, to taste
  • 1 beefsteak tomato, sliced into ¼-inch-thick slices
  • 5 leaves red oak lettuce


Preheat the oven to 375 degrees.

Cook the bacon according to Mr. Arthur Bovino’s directions. Meanwhile, place the roll on an ovenproof plate and toast in the oven.

Heat about 2 tablespoons of the canola oil in a sauté pan over low heat. Cook the garlic and ginger until fragrant, and the garlic pieces are golden brown, about 5 minutes. Do not let the garlic burn. In a food processor, blend the egg until well combined. Mix the remaining canola oil with the olive oil in a bowl, and gradually stream in the oil while the machine is running. Add the cooked garlic and ginger together with the reserved oil as well as the saffron. Season to taste with salt and pepper, and blend until well combined.

Remove the roll from the oven and generously slather both sides of the roll with the aïoli. Arrange the bacon on the bottom half, followed by the tomato, and finally the lettuce. Top with the other half of the roll, cut the sandwich in half, and serve.

Recipe Summary

  • 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

Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

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.

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.

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.

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.


Val and I were talking about how it would be nice to get together with friends. We recently moved into a new place and it’s the perfect house for hosting guests. This summer we plan on having people come over to grill out and enjoy time together once again. While talking about this, I was craving a BLT but then thought about friends being here and needing appetizers. So it dawned on me, why not deconstruct the BLT and make it an appetizer.

You have many options with these Deconstructed BLTs. You can create a deconstruct BLT and add slice of bread on the bottom if you choose. Or you could fry up a green tomato to add to the bottom on the bottom (it’s a southern thing), but then I thought that was too greasy. Finally, I thought back to the lettuce wraps from a Thai restaurant I loved. That’s when it dawned on me to have the lettuce be the holder of the delicious goodness.

Now on to the issue of tomatoes. We couldn’t just have tomatoes diced up on there, that wouldn’t bring much flavor to this appetizer. I’m all about building the flavor piece by piece. So I figured if we could do a little bit of a sweet chutney that would sit well on the lettuce and be delicious with the bacon. The pancetta was a simple substitute because it’s basically just chunky bits of very salty bacon. The aioli was an easy addition as well, you can’t just have a dollop of mayo sitting on top of lettuce.

– Quality Ingredients Make the Difference –

There is no special secret to making this saffron aioli, all you need is a mortar & pestle and some high-quality ingredients. You want to use organic eggs, a good quality olive oil and of course, some good quality saffron. I´m a big fan of Golden saffron, in my opinion, one of the best saffrons money can buy. Watch the video below on How to Make this Saffron and Garlic Aioli Recipe or check out the recipe card below, which you can print. Salud!

Chicken BLT with Sweet Smoky Aioli

Combine the ground chicken or turkey with salt, pepper, and 1/4 cup flour or panko.

Step 2

Blend together with your hands or a fork.

Step 3

Divide mixture into 4 equal portions.

Step 4

Flour a clean dry work surface with flour or panko and press each piece of ground poultry out into a thin disk flipping it over and adding more flour/panko as needed so it doesn’t stick.

Step 5

Heat a sauté pan with a small amount of olive or coconut oil.

Step 6

Place the flattened out disk into the hot pan and cook about 2-3 minutes per side being careful not to burn the breading.

Step 7

Remove from the pan and let cool enough to touch.

Step 8

Mix together all aioli ingredients until well combined.

Step 9

When the wrap has cooled, spread with mayo or aioli, fill it with bacon, lettuce, and tomatoes.

Step 10

Serve with additional sweet and smoky aioli as a dipping sauce and enjoy!

Note: This recipe can easily be quartered or halved to serve less. Or make all of the wraps at once and refrigerate or freeze for future use. Wraps can be eaten right out of the fridge or warmed. Leftover aioli can be placed in an airtight container and refrigerated.

Chicken and turkey are popular for being high in protein and low in saturated fats making a mealtime staple for athletes as well as in many healthy eating households. Falling back on the same old recipes starts to become mundane and a little too routine. Finding new ways to cook up the standard bird and keep it interesting (and keep your taste buds dancing) is time-consuming but in this series of recipes, I will highlight many different ways to prepare your poultry so your meal rotation is anything but boring. So whaddya say? Let’s play chicken!

Using thin pieces of ground cooked chicken in place of wraps or bread has revolutionized my thoughts on sandwiches and anything traditionally bready. When you press ground chicken or turkey thin and bread it like a schnitzel, the result is a thin piece of delicious protein that’s pliable yet sturdy enough to use as a wrap or taco shell to contain sandwich fillings. This method can be used in any sandwich application as a replacement for the bread increasing the protein punch and lowering the carb content.

A traditional BLT is revamped with a new “bread” for this recipe using a ground chicken-based wrap. This tasty and packable power lunch is great for days when you’re at the office or on the go. Try using a ground chicken wrap in any of your other favorite sandwiches!

BLT Panini with Roasted Garlic Aioli

Fresh arugula, yellow tomato, bacon, and Gouda cheese highlight this panini twist on the traditional BLT. Then this delicious BLT Panini is topped off with a Roasted Garlic Aioli with out-of-this-world flavor.

Fresh arugula, yellow tomato, bacon, and Gouda cheese highlight this panini twist on the traditional BLT. Then this delicious sandwich is topped off with a Roasted Garlic Aioli with out-of-this-world flavor. Serve with Stouffer’s Macaroni and Cheese for a complete meal for the whole family.

I do love a good sandwich. Especially a warm, cheesy, toasty sandwich. With bacon. A couple days ago, my kids and I stopped in one of your favorite local restaurants with our heart set on a panini …only to learn that said restaurant stops serving sandwiches at 5pm. We got there at 5:01. ? sighhhh.

So we left there and got sushi. It happens.

But the craving stood its ground. And this sandwich was the result. Inspired by one on the menu at the restaurant, but made at home with a ton of love.

So what we have here is the old BLT made fancy. First, we roast garlic in the oven which is one of the easiest things to do on the whole planet, and roasted garlic is gold. We mix that with a couple other ingredients and mayonnaise to make the aioli. Then we cook some bacon, made the sandwich, and cook it up real quick in a panini press – if you do not have a press, just make this like a grilled cheese sandwich pressing with a spatula while it cooks.

You can also see I served this BLT Panini to my family with Stouffer’s® Mac & Cheese. Yesterday was a super busy day, lots of gardening, so yes I cut that corner and threw a family size tub of Stouffer’s in the oven. Of all the store-bought mac & cheeses, doesn’t Stouffer’s taste like it is actually homemade? Like it actually had a little love put into it? I think so. It uses real cheddar after all, no preservatives and my kids love it.

I will let you in on a little secret trick I have too – I thaw the mac & cheese in the microwave for 10 minutes, then finish it in the oven until bubbly. This cuts down on the cooking time, and you still get that oven-baked, homemade vibe.?

So that’s it folks! This easy BLT Panini and mac n cheese dinner was ready with not much effort, and we all gathered around all that goodness for a yummy Sunday meal. Creamy mac & cheese and the most epic delicious BLT ever.

Recipe Summary

  • 3 tablespoons lemon juice
  • 1/4 teaspoon saffron threads
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon Dijon mustard
  • 3 large egg yolks
  • 1 1/3 cups canola oil
  • 2/3 cup extra-virgin olive oil
  • 6 quarts water
  • 1/4 cup kosher salt, divided
  • 1 1/2 pounds multicolored fingerling potatoes
  • 2 bunches jumbo asparagus
  • 1/2 pound haricots verts, trimmed
  • 1 cup dry white wine
  • 2 pounds shell-on raw large shrimp
  • 1/2 teaspoon ground piment d&rsquoEspelette
  • 8 ounces breakfast radishes
  • 2 fennel bulbs, trimmed and cut into wedges
  • 12 hard-boiled eggs, peeled and halved

Make the aïoli: Combine lemon juice and saffron in a small bowl. Let stand 15 minutes. Using flat side of a knife, mash garlic to a paste with 1/2 teaspoon salt on a cutting board. Place lemon juice mixture, garlic paste, remaining 1 teaspoon salt, Dijon, and egg yolks in the bowl of a food processor. With machine running, slowly drizzle canola oil and olive oil, alternating with splashes of cold water, into food processor until all oil is added. Spoon aïoli into a bowl and chill until ready to serve.

Make the vegetables and shrimp: In a large pot, bring 6 quarts of water, 2 tablespoons salt, and potatoes to a boil over moderately high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Remove potatoes with a mesh skimmer and cool on a baking sheet.

Increase heat to high and add remaining 2 tablespoons salt. When water is rapidly boiling, add asparagus and haricots verts, and cook until bright green and crisp-tender, about 3 minutes. Remove with a mesh skimmer to a bowl of ice water. Let stand until cool drain.

Add wine to water in pot and return to a boil. Add shrimp and cook until just opaque, 3 to 4 minutes. Remove with a mesh skimmer and rinse shrimp under cold water.

To serve, halve potatoes lengthwise. Peel shrimp, leaving tail intact. Place bowl of aïoli in center of a platter and sprinkle with piment d&rsquoEspelette. Arrange potatoes, asparagus, haricots verts, shrimp, radishes, fennel wedges, and eggs around aïoli.

Patatas Bravas with Saffron Aioli

Say hello to one of our all-time favorite ways to eat potatoes: patatas bravas, the traditional Spanish tapa that&rsquos fried until crisp, tossed in a tomato pan sauce and dipped in saffron aioli. Thanks to Kylie Mazon-Chambers&rsquos cookbook, Share + Savor, we&rsquore making it at home ASAP.

&ldquoWhile this is like a Spanish take on French fries,&rdquo Mazon-Chambers writes, &ldquothe shape of the potatoes is more similar to American home fries. And rather than making the aioli from scratch, mayonnaise is simply dressed up by stirring in lemon juice, a bit of olive oil and garlic.&rdquo We do love a shortcut.

To really up the ante, she suggests you pair this dish with chorizo and Iberico ham in a Spanish-inspired charcuterie spread. Are you drooling yet? We are.

Reprinted with permission fromShare + Savor by Kylie Mazon-Chambers, Page Street Publishing Co., 2020.

Saffron Aioli

1 tablespoon (15ml) fresh lemon juice

2 tablespoons (30ml) extra-virgin olive oil

Patatas Bravas

Extra-virgin olive oil, for frying

2 pounds (905g) new red potatoes, cut into 2-inch chunks

1 tablespoon (8g) all-purpose flour

2 tablespoons (30ml) tomato paste

1 teaspoon smoked paprika

1 teaspoon chopped fresh parsley

1. Make the Saffron Aioli: In a small bowl, combine the lemon juice and saffron threads and let sit until the juice turns a golden-orange color, 10 to 15 minutes. In a separate small bowl, whisk together the mayonnaise, olive oil, lemon juice mixture and garlic until completely incorporated. Store in an airtight container until ready to use. The aioli can be made up to a week in advance.

2. Make the Patatas Bravas: Preheat the oven to 250°F. Pour enough olive oil into a large cast-iron skillet to reach ½ inch up the side of the pan, then heat over medium heat. Once the oil is hot, working in batches, add the potatoes and fry until crispy and golden brown on the outside and tender on the inside, 8 to 10 minutes.

3. As the potatoes are ready, spread on a baking sheet and keep warm in the oven. Remove all but 2 tablespoons (30ml) of the oil from the pan and return to the heat. Whisk in the flour until it turns golden brown, about 1 minute, then whisk in the tomato paste, smoked paprika and paprika. Add the beef stock and bring to a simmer. Cook until the sauce is smooth and coats the back of a spoon, about 2 minutes. Remove from the heat and keep warm until ready to use.

4. To serve, transfer the potatoes to a serving dish and top with the pan sauce. Drizzle with the aioli, garnish with parsley and serve on its own or as a part of a tapas board.

U.S. Catfish Recipe of the Month: Catfish BLT with Lemon Aïoli



• 4 U.S. Farm-Raised Catfish Fillets
• ¾ cup yellow cornmeal
• ¼ cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• ½ teaspoon garlic powder
• Vegetable oil
• 4 sandwich rolls
• Butter or margarine
• 12 slices smoked bacon, cooked
• Sliced tomato
• Baby spinach leaves


• ½ cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon chives, chopped
• 3 tablespoons lemon juice
• ½ teaspoon lemon zest
• Salt and freshly ground pepper to taste

ingredients until well blended.


1. COMBINE cornmeal, flour, salt, cayenne pepper and garlic powder.
2. COAT catfish with cornmeal mixture, shaking off excess. Fill a
large, heavy skillet half full with vegetable oil. Heat to 350° F.
3. ADD catfish in single layer and fry until golden brown,
about 5 to 6 minutes, depending on size.
4. REMOVE and drain on paper towels.
5. SPREAD butter on each side of rolls, and lightly brown in a
large skillet.
6. SMEAR toasted bread with Lemon Aïoli. Layer tomatoes,
spinach, bacon and catfish on bread.

  1. Heat your oven to 375 F.
  2. Arrange bacon on a slotted baking sheet or wire rack over a baking sheet.
  3. Bake the bacon until it is crispy.
  4. Combine aioli or mayo base with garlic and Sriracha.
  5. Mix together beef with Worcestershire, paprika, grated onion, salt and pepper.
  6. Form beef into six patties, thin in the middle and thicker at the edges.
  7. Heat a grill pan or griddle to medium high.
  8. Cook burgers about eight minutes for rare or 12 minutes for well, flipping once.
  9. Serve burgers with bacon, lettuce, tomato, and onion.
  10. Paste Sriracha aioli on the top buns before serving.

About Pat Howard

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

Watch the video: Gordon Ramsay Garlic Saffron Mayonnaise