Indulge in the epitome of summer bliss with our elevated take on the classic BLT. Picture golden, crispy pasture raised bacon, paired with juicy tomato slices and fresh butter lettuce, all nestled between lightly toasted sourdough bread. But wait, there's more. We've taken this beloved sandwich to the next level by adding creamy burrata mozzarella and a delightful basil aioli. It's a decadent twist that will leave your taste buds craving more. 

Makes 2 large sandwiches

INGREDIENTS

For the BLTs –

• 1 lb. 1915 Farm Pasture Raised Savory Bacon (or Smoked Bacon, or Uncured Bacon)
• Basil Aioli, recipe follows*
• Large heirloom tomato (or other large variety like beefsteak)
• Butter lettuce, 3-4 leaves
• 8 oz. Burrata Mozzarella (2 balls)
• Flaky finishing salt, such as Maldon
• 4 slices of sourdough bread, toasted

For the Basil Aioli –

• 2 garlic, grated
• 1/2 tsp salt
• 1 egg yolk
• 1 tsp lemon
• 1/2 cup olive oil
• 4 Tbsp Fresh basil, finely minced

*if you're in a rush, skip the basil aioli and stir some minced garlic, basil, and lemon juice into your favorite mayo. But do give the aioli a shot if you have a few extra minutes – it's really delicious!

INSTRUCTIONS

Preheat oven to 400°F

Arrange bacon slices flat on a large sheet pan, evenly spaced and not overlapping. Bake for 17-20 minutes, checking often after 15 minutes until bacon is done to your liking (I like it golden and very crispy). 

Meanwhile, in a wide mouth jar or food processor, combine grated garlic, salt, egg yolks, lemon juice. If using immersion blender and a jar, add olive oil and blend using an up and down motion until emulsified and thick. If using food processor, run at a medium speed while slowly drizzling olive oil. Once the aioli has come together, add minced basil and blend briefly to combine. Chill until ready to use.

Remove bacon from oven and promptly lay flat on a few layers of paper towels, taking care not to overlap slices so they remain as crispy as possible. Reserve bacon grease for another use (strain into a glass jar and refrigerate). 

Slice tomato and sprinkle with flaky salt. Allow to sit for a few moments which will really enhance the flavor of the tomato.

Toast sourdough bread slices. Assemble sandwiches by spreading basil aioli on both sides, then layering tomato, and bacon. Place a ball of burrata on top, slicing with a sharp knife to release the creamy center. Spread out across the bacon, season with a pinch of flaky salt, top with butter lettuce leaves, and top with other half of sourdough piece. Slice sandwich in half and absolutely devour. 

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised pork – consider one of our new subscription boxes (ships free in TX, reduced in other states), which always allow you to add extras, like our delicious bacon – always made in-house by our butchers at The 1915 Meatery. Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!