Brussels Sprouts, Bacon, and Tomato Sandwich with Lemon Aioli
8 slices whole grain bread
2 cups brussels sprouts leaves
8 slices bacon
1 TBSP olive oil
8 slices fresh tomato
This Brussels Sprouts, Bacon, and Tomato Sandwich with Lemon Aioli is a delicous and seasonal twist of the BLT classic. Perfect for lunch or dinner.
Preparation & Directions
Preheat oven to 400 degrees. Line a baking sheet with foil. Place bacon on
baking sheet and bake in oven for about 15 to 20 minutes or until crispy.
Remove from oven and set aside to cool.
In a medium skillet preheated to medium-high heat, add olive oil. Then add
brussel sprout leaves with a little salt and pepper. Sauté leaves for a
couple of minutes or until golden brown. Set aside to cool.
To assemble sandwich: spread about a tablespoon of the lemon aioli on
both slices of the bread. Place two slices of tomato on the bottom of one of
the slices of bread. Top tomatoes with two pieces of bacon and ½ cup
brussel sprout leaves. Top with remaining slice of bread.
For the lemon aioli:
Mix all ingredients in a small bowl. Place in fridge for at least 30 minutes to
let the flavors combine.
Ingredients for the lemon aioli:
1 cup mayonnaise
1 garlic clove, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
salt and pepper to taste
Add salt and pepper to taste.