BLTs with Green Garlic Aioli

Serving size:
 6 Sandwiches


    • 1⁄4 c
    • olive oil
    • 2 T
    • green garlic (chopped)
    • 1⁄4 t
    • salt (coarse)
    • 3⁄4 c
    • mayonnaise (divided)
    • 2 t
    • lemon juice
    • 6 oz
    • pancetta (thinly sliced)
    • 12 sli
    • bread (preferably brioche, lightly toasted)
    • 1 bn
    • mizuna (or arugula, washed and dried, torn)
    • 3
    • tomatoes (large, sliced into 1/4-inch rounds)
20 minutes
Ready in
20 minutes


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

Adapted from


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.