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Cherry Smoked BLT with Fontina and Herb Aioli Recipe
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Cherry Smoked BLT with Fontina and Herb Aioli

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

10 min

GLUTEN FREE

NO

8 oz CW Bacon

This recipe is made with Jones Cherrywood Smoked Dry Aged Bacon.

FIND PRODUCT NEAR YOU

Something as simple as a BLT recipe can shine if you use quality ingredients, like Jones bacon. This one adds cheese and aioli for good measure.

 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients
1/2 cup mayonnaise
1 teaspoon fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 small garlic clove, crushed
​Salt and freshly ground black pepper, to taste
8 slices whole grain sandwich bread
2 teaspoons olive oil
8 oz Fontina cheese, thinly sliced or shredded
8 slices Jones Dairy Farm Cherry Hardwood Smoked Bacon, cooked
1 ripe tomato, cut into 4 thick slices
​Butter or Boston lettuce leaves
DIRECTIONS
In small bowl, combine mayonnaise, basil, parsley, garlic, salt and black pepper.

Brush bread with oil and toast on both sides on hot griddle until golden; spread each slice with some of the mayonnaise mixture.
   
Divide cheese over 4 pieces of bread.

Cut bacon slices in half; layer 4 pieces over cheese; followed by tomato and lettuce.

Top remaining bread and close the sandwiches.

Ingredients

Directions
1/2 cup mayonnaise
1 teaspoon fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 small garlic clove, crushed
​Salt and freshly ground black pepper, to taste
8 slices whole grain sandwich bread
2 teaspoons olive oil
8 oz Fontina cheese, thinly sliced or shredded
8 slices Jones Dairy Farm Cherry Hardwood Smoked Bacon, cooked
1 ripe tomato, cut into 4 thick slices
​Butter or Boston lettuce leaves
In small bowl, combine mayonnaise, basil, parsley, garlic, salt and black pepper.

Brush bread with oil and toast on both sides on hot griddle until golden; spread each slice with some of the mayonnaise mixture.
   
Divide cheese over 4 pieces of bread.

Cut bacon slices in half; layer 4 pieces over cheese; followed by tomato and lettuce.

Top remaining bread and close the sandwiches.

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