Ingredients

The following ingredients have 4 Servings
  • 4 ripe tomatoes (sliced into thick slices)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 3 extra large free range egg yolks
  • juice of 1 lemon
  • 1 garlic clove (sliced)
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1-2 tsp caster sugar
  • 1 tsp salt
  • 250 ml (1cup) canola oil
  • 250 g (½lb) streaky bacon (cooked to your preference )
  • 8 slices sourdough bread (lightly toasted in the oven)
  • ice berg lettuce

Instruction

  • Pre-heat the oven to 170°c/340°f and line a sheet pan with parchment paper.
  • Place the sliced tomatoes on the sheet pan and season with salt and pepper. Drizzle over the olive oil and place in the oven.
  • Allow the tomatoes to cook for 45 minutes to an hour until they start to caramelize.
  • Remove from the oven and allow to cool to room temperature.
  • To make the aioli, place the egg yolks, lemon juice, garlic, mustard, paprika, smoked chilli, sugar and salt in a blender and blend for 30 seconds until well combined.
  • Whilst blending, slowly pour the oil in a thin stream until half of the oil has been incorporated. The remaining oil can be poured in a little quicker as the mixture has already been emulsified at this stage. If your aioli seems very thick you can add a few tablespoons of water to thin it out, just make sure that you blend it well. Taste and adjust seasoning if necessary.
  • Transfer the aioli into a bowl and set aside.
  • To assemble the sandwich, spread aioli onto the slices of bread.
  • Layer the lettuce, roasted tomatoes and crispy bacon on top then sandwich with another slice of bread.
  • Serve immediately.