Grilled BLAT with Ancho Aioli
Author: 
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • Ancho Aioli: makes 1 cup
  • 1 full cup mayo
  • 1 tablespoon ancho paste
  • ½ lemon, juice
  • Salt and Pepper
  • Grilled BLAT
  • 2 slices, sourdough bread, local, San Francisco preferred
  • 4 thick slices, applewood bacon
  • ½ avocado, pitted, peeled
  • 1-2 vine-ripened tomatoes, washed, center removed, and cut into 1” slices
  • 2 pieces, butter lettuce, washed, patted dry
  • 2 tablespoons evoo
  • 2 tablespoons ancho aioli
  • Salt and pepper
Instructions
  1. Mix all the ingredients for the aioli, cover and set inside the refrigerator until ready to use.
  2. Turn the grill onto medium heat and place the Bull Oval Non-Stick Pan to one side.
  3. Clean the grill grates and lightly oil the surface with a oiled rag.
  4. Place the bacon inside the pan and cook for about 6 minutes before turning over.
  5. 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.
  6. Place the bacon on a plate lined with a paper towel and set aside.
  7. 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.
  8. Lightly salt and pepper the avocado and place on the grill. Do not touch or move the avocado so nice grill marks form.
  9. After 5 minutes, gently turn the avocado over to finish cooking. Once done, remove from the grill.
  10. Lightly salt and pepper the tomatoes. Brush with olive oil and place onto hot, clean grill grates. After one minute, using the Bull Spatula turn the tomatoes over to finish grilling. Total time only two minutes.
  11. Brush the sourdough toast on both sides with evoo and place over medium heat on the clean grill grates.
  12. Allow for grill marks to form, around 2 minutes total before turning over to finish.
  13. Once the bread is ready, remove from the grill and the sandwich is ready to assemble.
  14. 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.
  15. 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!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-blat-with-ancho-aioli/