CHEF JEFF — ONE BYTE AT A TIME: BLT with Cider AioliTurn an ordinary sandwich into something special with a tangy topping.
By: Herald Staff Report,
Turn an ordinary sandwich into something special with a tangy topping.
BLT with Cider Aioli
2 cups cider
1 to 1½ cups sour cream or creme fraîche
8 slices bread, toasted
1 small head romaine or bibb lettuce, cleaned and separated
8 strips bacon, cooked to desired crispness
2 cups thinly sliced apples
1 large tomato, cut into ¼-inch slices
In medium saucepan over high heat, bring cider to boil. Reduce until it reaches syrupy stage, about 15 to 20 minutes. You should have about ¼ cup or so. Let cool. In bowl, whisk cider reduction with sour cream. Set aside until ready to use. Spread 1 tablespoon of cider aioli over each slice of bread. Layer sandwiches, starting with 1 leaf of lettuce, then 2 strips of bacon, apple slices and tomato slice. Top with another leaf of lettuce if desired. Top with remaining toast slice, cut in half diagonally and serve.
Yield: Serves 4.
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