A simple sandwich with a bowl of soup or mixed greens salad for supper can be just the ticket.
The recipe, BLT with Cider Aioli, is from "The Comfort of Apples" by Philip and Lauren Rubin (Lyons Press, $16.95). It's a twist on the classic bacon, lettuce and tomato sandwich with the addition of apples and a cider aioli.
An aioli typically refers to a strong garlic-flavored mayonnaise. But this aioli is made with sour cream instead of traditional mayonnaise. And the salty bacon, tart or sweet apples and sweet-and-tangy cider aioli are spot-on with this sandwich.
An apple that has a softer flesh, such as Jonamac, is a good choice for this sandwich. You can peel the apple or leave the peel on.
What I like best about this sandwich is that you can cook the bacon and make the aioli in advance.
BLT with Cider Aioli
Makes 4 sandwiches. Prep time: 15 minutes. Total time: 20 minutes. You will have leftover aioli, which also can be served with fried or roasted chicken. Adapted from "The Comfort of Apples" by Philip & Lauren Rubin (Lyons Press, $19.95).
2 cups cider
1 to 1 1/2 cups sour cream or crème fraîche