A Tomato Sandwich Worthy of a Little Bacon

By • May 31, 2012 • 86 Comments

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Author Notes: I love tomatoes and mayo on toast and I really love BLTs but only have them twice a year, once at the beginning of tomato season when the tomatoes are at their best and then again at the end of the season when I know they'll be soon gone. We'll have them with plain mayo or avocado mayo, depending on our mood. This sandwich satisfies that BLT craving even when the tomatoes are not quite at their peak.inpatskitchen

Food52 Review: WHO: inpatskitchen is a retired teacher, paralegal and seafood retailer.
WHAT: A tomato, avocado, and bacon sandwich that defies all expectations -- in a good way.
HOW: Avocado, crumbled bacon, and rendered bacon fat (!) make an aioli never to be forgotten. Then it's just a matter of slathering it on toast and adding tomatoes.
WHY WE LOVE IT: As inpatskitchen says, the aioli is so good that "even when the tomatoes are not quite at their peak," you'll be craving this sandwich. Just imagine what it'll be like come August.
A&M

Makes about 2 cups of aioli for many sandwiches

For the Bacon-Avocado Aioli

  • 3 slices bacon, cooked crisp, crumbled and rendered fat reserved
  • 1 room temperature egg
  • 1 large clove garlic
  • 1 medium avocado
  • Juice of half a lemon
  • 3/4 cup vegetable oil
  1. Process the bacon, egg, garlic, lemon juice and avocado in the bowl of a mini food processor until smooth. Add the vegetable oil and the rendered bacon fat through the holes on the lid slowly while continuing to process until very smooth and thick. Refrigerate for about an hour to thicken a bit more.

For the sandwich

  • The Bacon-Avocado Aioli
  • Toasted slices of a good rustic Italian bread
  • The best tomatoes you can find, sliced about 1/4 inch thick
  • Salt and pepper
  1. Slather as much of the aioli as you like on a slice of the toast. Top with a few slices of tomato and sprinkle with salt and pepper. I like these open face but if you like, slather a second piece of bread with more of the aioli and place on top.
Jump to Comments (86)

Comments (86) Questions (1)

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Sookie_recovering

10 days ago NotTooSweet

Finger licking good! Loved this with sliced tomatoes, but it was also a great addition to other sandwiches (in place of mayo or mustard) and we used it on burgers. Have shared the recipe with several friends and everyone loves it. There is only one problem -- I want to eat it every day!

Dscn3274

10 days ago inpatskitchen

So happy you enjoyed! Thanks!

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about 1 month ago Mari

raw egg?

Stringio

about 1 month ago Barbara Robertson

there is nothing wrong with eating raw eggs-people put them in blended drinks all the time. If you have young children or a compromised immune problem-avoid. If you're still a scaredy cat-coddle them first-put them in a small bowl, pour hot water over the eggs-let them sit in the hot water 5 minutes. It's not the yolk but the whites if you're wary and lemon juice/vinegar kill bacteria. Also, crack your eggs on a flat surface not the edge of a bowl, for instance.

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about 1 month ago Mari

I wasn't a scaredy cat - just wasn't clear if I should use a raw or hard boiled egg.

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about 1 month ago inpatskitchen

Hi Mari! Yes it is a raw egg, but if you have issues you can certainly find pasteurized eggs at almost any market nowadays.

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about 1 month ago Mari

Thanks I'm fixing this Friday night

Dscn3274

about 1 month ago inpatskitchen

Oh I sure hope you enjoy! Please let me know..

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9 months ago rtheidler

It looks so good, will this discolor if left in the fridge?

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9 months ago Kenny

Nope, the lemon juice will keep it from discoloring.

Dscn3274

9 months ago inpatskitchen

Kenny's right....and if you lay a piece of plastic wrap directly on the exposed spread it will help even further.

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12 months ago michele

I would place a few slices of tomato over some nice greens and add a dollop of this aioli as a nice variation on a small dinner salad.

Dscn3274

12 months ago inpatskitchen

Sounds wonderful!!

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12 months ago Kenny

I made this tonight. I gave some to my 85 year old dad and he went nuts for it. He asked yo have this again for lunch tomowwow!

Dscn3274

12 months ago inpatskitchen

So glad your dad enjoyed! Thanks!

Stringio

about 1 year ago Michele Heaton

My husband? Not so frisky with his food choices...heaven forbid I change up his beloved BLT. But when we were bringing dinner to a friend's house (they have a huge garden, and we were going to pick up a couple of bushels of produce), I knew I'd found my chance. And scored a big one...I saw the sigh on his face, and then on everyone's faces...they loooooved the aioli. Thank you so much for the recipe!

Dscn3274

about 1 year ago inpatskitchen

My husband used to be exactly like yours....but now he's game for anything. Give him time..he'll come around. And I'm so happy that everyone like the aioli. Thanks so much!

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about 1 year ago Sherry McCune

My new favorite meal for lunch!

Dscn3274

about 1 year ago inpatskitchen

So happy you enjoyed this...Thanks! And welcome to Food52!

Stringio

about 1 year ago Odalis K Ellis

I am not crazy about uncooked eggs. Can I do away without the egg or can I substitute with something else?

Dscn3274

about 1 year ago inpatskitchen

Yes you can...omit the eggs, oil and lemon juice and sub in 3/4 cup good quality mayo. Sure hope you try this!

Stringio

about 1 year ago Odalis K Ellis

Oh I will!! I am aioli and avocado crazy - This is right up my alley!!!! I guarantee you I'll make this within the next couple of days. I'll let you know how much we love it! :-)

Dscn3274

about 1 year ago inpatskitchen

Looking forward to your feedback!

Prof

about 1 year ago slidedtd

Most of these comments were made almost NaN years ago - hmmm?

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over 1 year ago carswell

I think I just swooned.

Dscn3274

over 1 year ago inpatskitchen

Thanks! just swoon...don't faint!!

Me4

about 2 years ago TheLearningCook

This was the first aioli I have ever tried. Delicious. =) Thanks

Dscn3274

about 2 years ago inpatskitchen

So glad you enjoyed it! We love it!

Me4

about 2 years ago TheLearningCook

Yep, now I have it in my fridge and I have been trying it with different sandwich ingredients. Thanks again!

Dscn3274

about 2 years ago inpatskitchen

Oh please let me know some good combos you've found!

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about 2 years ago calendargirl

What a glorious aioli, thank you!

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about 2 years ago inpatskitchen

Thank YOU, calendargirl!

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about 2 years ago GiGi26

Congratulations, my friend!!
This is a far cry from experimenting with potato chips and ketchup ....oh so long ago! :-)


Dscn3274

about 2 years ago inpatskitchen

Oh my! I still LOVE ketchup and potato chips! Thanks!

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about 2 years ago GiGi26

Me too!

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about 2 years ago creamtea

Congratulations on your win!

Dscn3274

about 2 years ago inpatskitchen

Thank you creamtea!

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations! This is definitely going into my rotation of very favorite sandwiches!

Dscn3274

about 2 years ago inpatskitchen

Love this sandwich being in your rotation...thanks!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so happy for you, congratulations a well deserved win and an amazing sandwich!

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about 2 years ago inpatskitchen

Thanks again suzanne! I'm very happy right now too!

Me

about 2 years ago TheWimpyVegetarian

Yay!! Major, major congrats Pat! Well deserved :-)

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about 2 years ago inpatskitchen

So thrilled! Thank you susan!

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about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Congratulations on your lovely win, Pat!

Dscn3274

about 2 years ago inpatskitchen

Thanks so much b!

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about 2 years ago Waverly

Pat! Love this sandwich! I made it for the testing round and was blown away by the combination. I hope you win!

Dscn3274

about 2 years ago inpatskitchen

Oh I'm so glad you enjoyed it! Thanks for testing and foryour kind words!

Smokin_tokyo

about 2 years ago BoulderGalinTokyo

Love the idea of blending the bacon and avocado-- Congrats!

Dscn3274

about 2 years ago inpatskitchen

Thank you!