Tom's Ultimate BLT-Sandwich

Tom's Ultimate BLT-Sandwich

Ingredients

• Makes 2 Sandwiches
• for the roasted tomatoes
• 4 ripe tomatoes, sliced
• 2 garlic cloves, sliced
• 4 sprigs of thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp olive oil
• 2 tbsp Celia's Traditional Balsamic Vinegar
• for the smoked chilli aioli (this quantity makes approximately 1 1/2 cups of aioli, keep the left overs in a airtight container in the fridge for up to a week)
• 3 extra large egg yolks
• juice of 1 lemon
• 1 garlic clove, sliced
• 1 heaped tsp Dijon mustard
• 1/2 tsp each smoked and hot paprika
• 1/2 tsp crushed smoked chilli
• 1 tbsp sugar
• 1 tsp salt
• 1 cup olive oil
• to assemble the sandwich
• 8 ounces smoked, streaky bacon, cooked to your preference
• 4 slices sourdough, lightly toasted in the oven
• ice berg lettuce

Directions

1. 1. Pre-heat the oven to 150°c and line a roasting tray with baking paper.
2. 2. Place the sliced tomatoes on the baking paper, add the garlic, thyme and season with salt & pepper. Drizzle over the olive oil and balsamic and place in the oven.
3. 3. Allow the tomatoes to cook for 45 minutes to an hour until they are starting to look slightly dried out and the edges start to caramelize.
4. 4. Remove from the oven and allow to cool to room temperature.
5. 5. To make the smoked chilli aioli, place the egg yolks, lemon juice, garlic, mustard, paprika, smoked chilli, sugar and salt in a blender and blend for 30 seconds until well combined.
6. 6. While blending, slowly pour the oil in a thin stream until half of the oil has been incorporated. The remaining oil can be poured in a little quicker as the mixture has already been emulsified at this stage. If your aioli seems very thick you can add a few tbsp of water to thin it out, just make sure that you blend it well. Taste and adjust seasoning if necessary.
7. 7. Scoop the aioli into a bowl and set aside.
8. 8. To assemble the sandwiches, dollop a generous amount of aioli onto 2 slices of toasted sourdough and spread to cover the bread.
9. 9. Place a few leaves of Iceberg lettuce on top of the aioli followed by roasted tomatoes and cooked bacon.
10. 10. Place the remaining slices of bread on top and cut in half.
11. 11. Serve immediately.