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

Grilled Blat with Ancho Aioli

Name: Grilled Blat with Ancho Aioli Recipe
Prep time: 40 min
Cook time: 30 min
Yield: 1 Serving
Cuisine: Pork
Ingredients: Ancho Aioli (makes 1 cup):; 1 cup Mayo; 1 tbsp Ancho Paste; 1/2 Lemon, juice; Salt, to taste; Pepper, to taste; Grilled BLAT:; 2 slices Sourdough Bread, local; 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, to taste; Pepper, to taste; Additional Items:; Non-stick Pan; Paper Towels

Courtesy of Bull Outdoor Products

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

Ingredients:

Ancho Aioli (makes 1 cup):

Mayo
Ancho Paste
Lemon, juice
Salt, to taste
Pepper, to taste

Grilled BLAT:

Sourdough Bread, local
Applewood Bacon
Avocado, pitted & peeled
Vine-ripened Tomatoes, washed, center removed, and cut into 1 in. slices
Butter Lettuce, washed & patted dry
Extra Virgin Olive Oil
Ancho Aioli
Salt, to taste
Pepper, to taste

Additional Items:

• Non-stick Pan
• Paper Towels

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 tbsp 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!