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Garden BLT's with Pesto Aioli

Garden BLT's with Pesto Aioli

Meryl Downing
Classic BLT's with extras from the garden and homemade pesto aioli make this sandwich a dinner favorite!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 4


  • For the Pesto:
  • ¼ c pine nuts best if toasted in a dry pan, don’t burn!
  • 2 cloves garlic
  • 4 c garden greens including some or all basil, or any combination of Swiss chard, kale, spinach, or arugula - washed and tough stems removed
  • 1 t kosher salt
  • 10 grinds pepper
  • 1 juice of a lemon
  • c Parmesan cheese grated
  • c olive oil
  • c water
  • __
  • For the Sandwiches:
  • 2 T mayo
  • 1 package bacon
  • 1 loaf Ciabatta Bread
  • lettuce
  • tomato sliced
  • cucumber sliced
  • 1 avocado sliced
  • white cheese slices any kind such as provolone, muenster, havarti or white cheddar


  • In a food processor, add all pesto ingredients (pine nuts, garlic, greens, salt, pepper, lemon juice, Parmesan) except olive oil and water and process.
  • With 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 T of the pesto with 2 T 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 if needed, drain on paper towel, extra bacon can be frozen and used in omelets, breakfast tacos, or pasta dishes with veggies and cream.
  • While the bacon is cooking, prepare other ingredients, slice Ciabatta open and toast slightly in the oven, slice veggies.
  • Assemble sandwiches spread with the pesto aioli, lettuce, tomato, cucumber, bacon, cheese and avocado. Cut into wedges and serve.
Keyword BLT's, Pesto, Sandwich