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| Recipes |
Recipes
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BLTT (Bacon Lettuce Tomato and Turkey)
Recipe Yield: 4 Servings
Toasted rustic artisan bread rolls with garlic aioli, crisp smoked bacon, heirloom tomato slices and fresh roasted Foster Farms Turkey. Served with a sweet butter lettuce and baby dill pickles.
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| Ingredients: |
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| 16 Oz. |
Foster Farms Turkey, thin shaved |
| 8 Each |
Mini rustic bread rolls |
| 16 Tbsp. |
* Garlic aioli |
| 16 Slices |
Applewood smoked bacon, grilled |
| 16 Each |
Tomato slices |
| 8 Each |
Whole leaf butter lettuce |
| 2 Cups |
Cornichons (baby pickles) |
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* Garlic aioli |
| 16 Tbsp. |
Mayonnaise |
| 1 Clove |
Garlic, minced |
| 1 Tsp. |
Sea salt |
| 1 Tsp. |
Black pepper |
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Instructions:
- Preheat oven to 350 F. Heat rolls 5-8 minutes.
- Slice in half and spread 1 tablespoon aioli on each side.
- Assemble sandwiches with 2 oz. turkey, 2 slices bacon, 2 slices tomato and 1 whole lettuce leaf and top with other half of bread.
- Hold each together with toothpick (optional).
- Place two sandwiches on a small square plate and garnish with ½ cup cornichons.
- * Garlic aioli
- Combine all ingredients together and let sit for 30 min. or over night refrigerated.
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