Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Hey, fellow bacon lovers – rejoice! It’s officially BLT month, and that means that we get to unabashedly celebrate our love of this classic sandwich every day if we jolly well please – because April only lasts 30 days, so let’s get snacking.

This month I have partnered with duBreton, the all-Canadian farming trailblazer and North America’s number one producer of Certified Humane Raised and Handled ® (Certified Humane®) pork, to create the ultimate bacon-lovers BLT: a triple bacon waffle BLT smothered with homemade roasted garlic aioli –with more bacon of course.

My intention here was to get as much bacon in every single bite as possible. As a BLT is often a lunch nosh or late night easy go-to, I thought I’d give this a breakfast spin by incorporating it into a waffle sandwich.

This sandwich showcases a trifecta of bacony goodness. Tiny flavourful morsels of bacon are mixed into a classic buttermilk waffle, atop that is smeared a 100 per cent homemade roasted garlic aioli made with, you guessed it…bacon! Here I use bacon drippings in addition to olive oil and blend in some perfectly crisp bacon and, of course, the star of the dish: duBreton’s naturally smoked bacon slices. Oh, and I guess some veggies in there are good as well.

I prefer to bake my bacon as you are left with perfectly rendered, crisp but not crumbly bacon strips.

A couple of tips for oven baking your bacon:

  • Take your bacon out of the refrigerator five minutes before you plan on cooking it, to allow it to warm slightly, which will help the fat to render evenly.
  • Arrange the bacon in a single layer, don’t overlap it!
  • Put the bacon into the oven while it is preheating. This allows the bacon to come to temperature at an even pace, thereby rendering the fat properly, resulting in perfectly cooked bacon.

And guess what, duBreton is hosting a BLT themed giveaway! Think you have the #BestBLT recipe? From April 10 to 30, duBreton is challenging you to get creative and submit your own BLT recipe to BestBLT.com . Then, from May 1 to 10, everyone is invited to visit BestBLT.com to vote to for the two Best BLT finalists. Each finalist will win the ultimate bacon lover’s prize – a trip for two to Quebec Bacon Fest. There, the finalists’ BLT creations will be showcased and sampled by some of the biggest bacon fans in the world. At Bacon Fest, duBreton will crown the home-chef with the most popular sandwich as Canada’s Best BLT Champion*. Be sure to follow duBreton on Facebook, Instagram, or Twitter for more Best BLT contest updates and details. Here’s some more information, courtesy of duBreton:

I’ve included my Best BLT recipe below, but you can also check out this video for a little more inspiration.

Triple Bacon Waffle BLTs

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8 mini waffle sandwiches

Ingredients

2 packages (500g/16 strips) duBreton Organic Smoked Bacon
6 cloves garlic, whole and peeled
1 cup (250mL) olive oil
3 egg yolks
1 Tbsp. (15mL) lemon juice
1 tsp. (5mL) white vinegar
1 cup (250mL) all-purpose flour
1/2 Tbsp. (7-1/2mL) baking powder
1/2 tsp. (2-1/2mL) sugar
1/2 tsp. (2-1/2mL) baking soda
1/4 tsp. (1-1/4mL) salt
1 egg, room temperature
1 cup (250mL) buttermilk, room temperature
1/4 cup (60mL) melted butter, close to room temperature
8 leaves Boston Bibb Lettuce
16 slices tomato
Salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C). While oven is heating, chop 4 strips of bacon into small pieces (approximately 1/2 cm) and put in a frying pan. Set the pan over medium-low heat, stirring frequently until bacon is cooked but not yet crispy. Strain bacon grease into a measuring cup or bowl and set it and bacon bits aside.

Meanwhile, place garlic cloves in a small oven-safe dish. Add enough olive oil to fully submerge the garlic, approximately ½ a cup. Cover dish with lid or aluminum foil and roast in oven for 30 minutes, or until soft. Remove from oven and drain excess garlic oil into bacon grease and top up with the remaining room temperature olive oil. Ensure the oil is cooled to room temperature before making the aioli. If the oil is hot, it will cook the eggs

In a food processor, blend together egg yolks and roasted garlic, slowly adding garlic oil/bacon grease in a thin stream. Mix thoroughly (approximately 3-5 minutes) to ensure the oil is fully emusified. Add lemon juice and white vinegar. Pulse until thick. Fold in bacon bits and set aside.

Lay remaining strips of bacon (12 strips) on a parchment lined baking sheet, take care to not let the bacon overlap and use more than one baking sheet if necessary. Place in oven and set temperature to 400°F (205°C). Once oven is fully heated, continue to cook bacon for 12-14 minutes, turning once halfway through. Remove, and chop 4 slices into 1/2 inch pieces, leaving remaining bacon whole.

Preheat non-stick waffle iron. In a large bowl, combine flour, baking powder, sugar, baking soda and salt. In a separate bowl, whisk together 1 egg, buttermilk and melted butter. Add wet ingredients to dry ingredients and whisk until batter is just combined, be sure not to over-whisk, and lumps are fine. Fold in 1/2 inch bacon pieces. Using a ladle, place 1/2 cup (125mL) of batter on non-stick waffle iron. Cook until desired, approximately 2-3 minutes for golden waffles. Repeat until all batter is used, mixture should yield 4 waffles.

Slice waffles into quarters. Generously spread bacon and roasted garlic aioli a waffle slice. Add 1 piece Boston Bibb Lettuce then 2 slices tomato seasoned with salt and pepper. Top with a strip (or more if preferred) bacon and finish with another waffle quarter to make a sandwich. Repeat until you have 8 mini waffle BLT sandwiches.

Visit duBreton.com for more #duBretonDelicious BLT recipes.

*Contest details
No purchase necessary. Contest is open to residents of Ontario and Québec. To enter, participants must submit a BLT recipe and photo. The recipe must, at minimum, contain bacon, lettuce, and tomato ingredients. All other ingredients are at the discretion of the participant, but must be readily available at major grocery stores.
Two (2) finalists will receive a two (2) night stay for two (2) persons on June 2 and 3, 2017 at Hôtel Sainte-Anne located in Québec City, QC, $500 spending money and two (2) VIP tickets to Bacon Fest. The prize is valued at $1,200 CDN. In addition, any finalist residing more than 450 km of the Expo-Cité located in Québec City, QCO will receive a round trip flight for two (2) persons to Quebec City, paid for by Les Viandes du Breton Inc.