Smoked Porchetta BLT


Preparation info

  • Difficulty


  • Makes


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

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?


For the Basil Aioli

  • ½ cup (120 ml) mayonnaise
  • 3 tablespoons Basil Vinaigrette, or ¼ cup (7 g) fresh basil leaves
  • ¼ teaspoon kosher salt

For the Sandwiches

  • 2 tablespoons canola oil
  • 12 slices Smoked Porchetta, ¼ inch (6 mm) thick
  • 8 slices ciabatta bread, ¼ inch (6 mm) thick, lightly toasted
  • 4 romaine lettuce leaves, shredded
  • 1 cup (225 g) Pickled Fennel, drained
  • 8 slices beefsteak tomatoes, ¼ inch (6 mm) thick


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 1 tablespoon of the oil in a large sauté pan over high heat until shimmering and sear half of the porchetta on both sides until golden brown and crispy and just heated through, about 2 minutes per side. Repeat with the remaining oil and porchetta.

Spread 1 tablespoon of the aioli on each slice of bread. Top 4 of the slices with some of the lettuce and fennel, then 2 slices tomato, then 3 slices porchetta. Top with the remaining slices of bread. Serve immediately.