Garden BLT with Pesto Aioli

Garden BLT's with pesto aioli and extra veggies on ciabatta bread.

5 from 1 vote

Garden BLT's with Pesto Aioli are a veggie-packed twist on a favorite classic sandwich! Go way beyond just bacon, lettuce, and tomato with cucumber, avocado, cheese and a homemade pesto aioli to add all those nutritious greens from the garden harvest! This hearty pesto BLT is a summer favorite!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 819kcal

Author: Meryl Downing

Equipment

food processor

Ingredients

For the Pesto (Makes Extra Pesto for the Freezer)

¼ cup pine nuts best if toasted in a dry pan, don’t burn!
2 cloves garlic
4 cups basil and other garden greens including some or all basil, or any combination of Swiss chard, kale, spinach, or arugula - washed and tough stems removed
1 teaspoon kosher salt
10 grinds fresh black pepper
1 juice of a lemon
⅓ cup Parmesan cheese grated
⅓ cup olive oil
⅓ cup water

For the Sandwich

2 Tablespoons mayonnaise
½ pound bacon
1 loaf Ciabatta Bread
2 cups lettuce
1 tomato sliced
½ cucumber sliced
1 avocado sliced
4 slices cheese any kind such as provolone, muenster, havarti or white cheddar

Instructions

In a food processor, add all pesto ingredients (pine nuts, garlic, greens, salt, pepper, lemon juice, Parmesan) except the olive oil and water and process.
With the food processor running, drizzle in the oil and water through the feed tube until smooth, about 2 minutes (stop to scrape down the sides with a spatula).
Combine 2 to 3 Tablespoons of the pesto with 2 Tablespoons mayo and store the rest of the pesto in small jars or ice cube trays and freeze.
Preheat oven to 400° convection bake. Cook bacon on a large sheet pan until crisp, about 20 minutes but check it often and flip bacon about half way through. Drain on a plate.
While the bacon is cooking, slice veggies and prepare other ingredients. Slice Ciabatta bread open and toast slightly in the oven with the bacon as it is finishing, about 10 minutes.
To assemble sandwiches, spread with the pesto aioli, and pile with lettuce, tomato, cucumber, bacon, cheese and avocado. Cut into wedges and serve.

Notes

How to Store Extra Pesto - Extra pesto freezes well! Use what pesto you need to mix with the mayo to make the pesto aioli for the BLT's. Then freeze the extra pesto without the mayo. I like to freeze it in small jars or ice cube trays. Small amounts are easy to thaw and use on homemade pizza, in Pesto Alfredo Pasta, or as a sandwich spread!
Extra Bacon - I like to cook the whole package of bacon. Extra can be chopped and frozen and used in omelets, breakfast tacos, or pasta dishes with veggies and cream.

Nutrition