8 slices bread, toasted
1 small head romaine or Bibb lettuce, cleaned and separated
8 strips bacon, cooked to desired crispness
2 cups thinly sliced apples
1 large tomato, cut into 1/4-inch slices
To make the cider aioli:
BRING the cider to a boil in a medium saucepan over high heat. Reduce until it reaches a syrupy stage, about 15 to 20 minutes. You should have about 1/4 cup or so. Let cool.
WHISK the cider reduction with the sour cream in a bowl. Set aside until ready to use.
To make the sandwiches:
SPREAD 1 tablespoon of the cider aioli over each slice of bread. Layer the sandwiches, starting with one leaf of lettuce, then 2 strips of bacon, apple slices and a tomato slice. Top with another leaf of lettuce if desired. Top with the remaining toast slice, cut in half diagonally and serve.
Nutrition information: Per serving (based on using whole-wheat bread): 287 calories (33 percent from fat), 11 grams fat (4 grams saturated fat), 38 grams carbohydrates, 13 grams protein, 682 milligrams sodium, 25 milligrams cholesterol, 5 grams fiber.
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).
Cider aioli:
2 cups cider
1 to 1 1/2 cups sour cream or crème fraîche
Sandwiches:
8 slices bread, toasted
1 small head romaine or Bibb lettuce, cleaned and separated
8 strips bacon, cooked to desired crispness
2 cups thinly sliced apples
1 large tomato, cut into 1/4-inch slices
To make the cider aioli:
BRING the cider to a boil in a medium saucepan over high heat. Reduce until it reaches a syrupy stage, about 15 to 20 minutes. You should have about 1/4 cup or so. Let cool.
WHISK the cider reduction with the sour cream in a bowl. Set aside until ready to use.
To make the sandwiches:
SPREAD 1 tablespoon of the cider aioli over each slice of bread. Layer the sandwiches, starting with one leaf of lettuce, then 2 strips of bacon, apple slices and a tomato slice. Top with another leaf of lettuce if desired. Top with the remaining toast slice, cut in half diagonally and serve.
Nutrition information: Per serving (based on using whole-wheat bread): 287 calories (33 percent from fat), 11 grams fat (4 grams saturated fat), 38 grams carbohydrates, 13 grams protein, 682 milligrams sodium, 25 milligrams cholesterol, 5 grams fiber.
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