Skip to main content
Skip to store items
Skip to main navigation

BLTs with Green Garlic Aioli

Prep time
20 mins

Adapted from


These are BLTs with a twist: pancetta, mizuna or arugula, and a light and fresh aioli made with green garlic.


1⁄4 colive oil
2 Tgreen garlic (chopped)
1⁄4 tsalt (coarse)
3⁄4 cmayonnaise (divided)
2 tlemon juice
6 ozpancetta (thinly sliced)
12 slibread (preferably brioche, lightly toasted)
1 bnmizuna (or arugula, washed and dried, torn)
3 tomatoes (large, sliced into 1/4-inch rounds)


Preheat oven to 450˚F.

In a food processor, blend the olive oil, green garlic, and salt. Add 2 tablespoons of the mayonnaise and blend well. Transfer to a small bowl and whisk in the rest of the mayonnaise and the lemon juice.

Arrange the pancetta on two rimmed baking sheets in a single layer. Bake about 10 minutes, until crisp. Transfer to paper towels to drain.

Place toasted bread on a work surface and spread each slice with aioli. Arrange the mizuna on 6 of the slices of toast, then top with the tomatoes, then pancetta. Top with the remaining slices of toast, aioli side down. Slice each sandwich in half, and serve.