CHEF JEFF — ONE BYTE AT A TIME: BLT with Cider Aioli

Turn an ordinary sandwich into something special with a tangy topping.

BLT with Cider Aioli

CIDER AIOLI:

2 cups cider

1 to 1½ cups sour cream or creme fraîche

SANDWICHES:

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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