Gourmet BLT

I was craving a BLT and came across this version and BOY did I fall in love with it! If you want a gourmet BLT this is your recipe. I made this with cut up potato's that I home fried and seasoned with cajun and garlic salt—YUM!

Bart's Ultimate BLT

Yield: Makes 1 sandwich

Ingredients
2 1/4- to 1/2-inch-thick slices of artisan levain or sourdough bread
2 tablespoons Basil Aioli
3 pieces applewood-smoked thick-cut bacon, cooked
1 ripe medium tomato, sliced
1/3 cup loosely packed arugula leaves
2 ounces fresh mozzarella, sliced
Salt and pepper

Preparation
1. Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread. Eat with gusto.

Basil Aioli

Yield: Makes 1 cup
Ingredients
1 cup loosely packed basil leaves
1/2 cup extra-virgin olive oil
1/2 cup canola oil
2 egg yolks
2 cloves garlic, minced
1/2 teaspoon each dried mustard, lemon juice, salt, and pepper
Preparation
1. Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.

2. In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.

3. In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.