Hearty sandwich with bacon & aioli
For 5 people
Ingredients:
For the aioli (several servings):
- 2 egg yolks
- 2-3 cloves of garlic
- approx. 300 ml sunflower oil
- 1 tablespoon honey
- 1 tablespoon mustard
- Juice of one lemon
- salt and pepper
For the sandwich:
- 5 white baguettes
- 250 g high-quality bacon
- approx. 200 g Cheddar cheese
- about 3 tomatoes
- Leaf salad (optional)
- 8-10 tablespoons aioli
preparation
For the aioli
- Ensure all ingredients are at the same temperature and place them in a large, narrow container with a hand mixer. Let everything stand for a while so the ingredients reach roughly the same temperature and the aioli doesn't curdle. Move the hand mixer to the bottom of the container and turn it on at the lowest speed. Slowly pull the mixer up until all the oil is incorporated. Season as desired. Chill the aioli for a while before serving. It will keep in the refrigerator for one week. If your mixer doesn't have a speed control, don't mix the ingredients; just pulse it in two-second intervals.
For the sandwich
- Preheat a portable grill and begin grilling the bacon. Turn the strips over as soon as they begin to change color (2-3 minutes). Grill the baguette halves next to the bacon on the grill. Once the bacon is crispy, place the cheese slices on top before serving—they will melt quickly. Remove the baguette from the grill a little early; it shouldn't be hot when served. Spread the aioli on the bottom half, add tomato slices and lettuce, if desired, and top with the crispy bacon and cheese. Close the baguette and serve.
