Kardea amps up the taste of her BLTs with appetizing pickled green tomatoes and a homemade garlic aioli!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to prepare in her grandma's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Fancy BLTs with Pickled Tomatoes
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr 5 minutes (includes cooling time).
Active: 35 minutes.
Yield: 4 sandwiches.

Active ingredients.

Pickled Green Tomatoes:.

2 to 3 large green tomatoes, sliced.
1 tablespoon pickling spice.
1 cup red wine vinegar (or vinegar of your option).
1 tablespoon sugar.
Kosher salt.

Roasted Garlic Aioli:.

1 head garlic.
1 tablespoon olive oil.
1 big pasteurized egg yolk, at room temperature (no greater than 2 hours).
1 tablespoon Dijon mustard.
1 tablespoon fresh lemon juice.
1 cup veggie or canola oil.
Kosher salt and newly ground pepper.

Sandwiches:.

8 slices thick-cut artisan bread (or your preferred bread), toasted.
16 pieces applewood-smoked thick-cut bacon.
8 leaves iceberg or butter lettuce.
Kosher salt and freshly ground black pepper.

Directions.

Unique equipment: a 32-ounce mason jar.

Make the marinaded tomatoes: Load the tomatoes into a 32-ounce mason jar. Add the pickling spice. Heat the vinegar, sugar, 1 tablespoon salt and 1 cup water in a medium pan over medium heat, stirring, until the sugar and salt dissolve, about 1 minute. Let cool about 5 minutes, then pour over the tomatoes. Let cool to space temperature for a minimum of 1 hour, then refrigerate till prepared to use.

Make the roasted garlic aioli: Pre-heat the oven to 400 degrees F.

Cut 1/4 to 1/2 inch from the top of the head of garlic, keeping the bulb intact. Place on a sheet of aluminum foil and drizzle with the olive oil. Wrap securely with foil. Bake till the cloves are golden and soft when pressed, 30 to 40 minutes. Squeeze the cloves into a little bowl. Let cool completely, about 30 minutes.

On the other hand, blend the egg yolk in a medium bowl then blend in the mustard up until integrated. Gradually blend in the lemon juice till frothy. Gradually add the vegetable oil in a thin stream, blending strongly, till the mixture thickens. Blend in the cooled garlic and season with salt and pepper.

Assemble the sandwiches: Cook the bacon in a large skillet over medium-high heat, turning periodically, until browned and crisp, about 8 to 10 minutes. Remove to paper towels to drain pipes. Spread the roasted garlic aioli on one side of the toasted bread pieces. Top 4 slices of the bread with the bacon. Leading with the lettuce and marinaded tomatoes and sprinkle with salt and pepper. Top with the remaining bread slices and halved.

Cook's Note.

Use pasteurized egg yolk for food safety.

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Kardea Brown's Fancy BLTs|Delicious Miss Brown|Food Network.