If Italians made BLTs, I’m guessing this is what they would look like and taste like. Customers pull me aside, often, and tell me this is one of the best sandwiches they have ever had. Who am I to argue with them?
Make the basil aioli: In a small bowl, whisk together the mayonnaise, vinaigrette, and salt until combined. Cover and refrigerate for at least 30 minutes, or up to 24 hours to allow the flavors to meld. (Alternatively, if you don’t feel like making the vinaigrette, you can just combine the mayonnaise, basil leaves, and salt in a food processor and process until smooth.) The aioli will keep, tightly covered, in the refrigerator up to 3 days.
Make the sandwiches: Heat
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