Finished sandwich cut in half and stacked on a wood cutting board.

Grilled Blat with Ancho Aioli

Name: Grilled Blat with Ancho Aioli
Prep time: 40 min
Cook time: 30 min
Yield: 1 Serving
Cuisine: Pork
Ingredients: Ancho Aioli (makes 1 cup); 1 full cup mayo; 1 T ancho paste; 1/2 lemon, juice; Salt and Pepper; Grilled BLAT:; 2 slices, sourdough bread, local, San Francisco preferred; 4 thick slices, applewood bacon; 1/2 avocado, pitted, peeled; 1-2 vine-ripened tomatoes, washed, center removed, and cut into 1 in. slices; 2 pieces, butter lettuce, washed, patted dry; 2 T extra virgin olive oil; 2 T ancho aioli; Salt and pepper

Courtesy of Bull Outdoor Products

Makes: 1 serving
Prep Time: 15 - 40 minutes
Cook Time: 15 - 30 minutes

Ingredients:

Ancho Aioli (makes 1 cup):

1 full cup mayo
1 tbsp ancho paste
1/2 lemon, juice
Salt and Pepper

Grilled BLAT:

2 slices, sourdough bread, local, San Francisco preferred
4 thick slices, applewood bacon
1/2 avocado, pitted, peeled
1-2 vine-ripened tomatoes, washed, center removed, and cut into 1 in. slices
2 pieces, butter lettuce, washed, patted dry
2 tbsp extra virgin olive oil
2 tbsp ancho aioli
Salt and pepper

Directions:

Mix all the ingredients for the aioli, cover and set inside the refrigerator until ready to use.
Turn the side burner onto medium heat and pre-heat non-stick pan.
Clean the grill grates and lightly oil the surface with an oiled rag.
Place the bacon inside the pan and cook for about 6 minutes before turning over.
Finish the bacon by turning over and allowing to cook another 6 minutes until desired doneness. If you would like your bacon a little more crunchy, allow it to cook a bit more.
Place the bacon on a plate lined with a paper towel and set aside.
Turn the heat up to high and brush the cleaned grill grates one more time with an oil rag to assure the tomato and avocado will not stick.
Lightly salt and pepper the avocado and place on the grill. Do NOT touch or move the avocado so nice grill marks form.
After 5 minutes, gently turn the avocado over to finish cooking. Once done, remove from the grill.
Lightly salt and pepper the tomatoes. Brush with olive oil and place onto hot, clean grill grates. After one minute, turn the tomatoes over to finish grilling. Total time only two minutes.
Brush the sourdough toast on both sides with extra virgin olive oil and place over medium heat on the clean grill grates.
Allow for grill marks to form, around 2 minutes total before turning over to finish.
Once the bread is ready, remove from the grill and the sandwich is ready to assemble.
To plate, put 1 tablespoon of aioli on one side of both pieces of grilled sourdough bread. Set one of the pieces of dressed bread to the side, which will be used to top the sandwich off.
Place the four strips of bacon onto the other piece of grilled bread dressed with aioli. Next, add the grilled, sliced avocado, followed by the grilled tomato, and last the butter lettuce. Top off with the other slice of grilled bread and slice in half and eat immediately!