1 pound ripe heirloom or beefsteak tomatoes, sliced ½-inch thick (Tip: Sit the tomato stem side down on the counter and using a very sharp knife, slice it horizontally to prevent the juices from running out.)
1 pound thick-cut bacon
4 large leaves of Bibb lettuce
8 slices country bread
4 tablespoons aioli (see recipe below)
Sea salt and freshly ground black pepper
1 large egg yolk, preferably from a pasture-raised egg
½ teaspoon Dijon mustard
½ teaspoon chopped garlic
Pinch of cayenne pepper
1 tablespoon white wine vinegar
1 cup grapeseed oil
½ teaspoon kosher salt
Freshly ground black pepper
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1 pound ripe heirloom or beefsteak tomatoes, sliced ½-inch thick (Tip: Sit the tomato stem side down on the counter and using a very sharp knife, slice it horizontally to prevent the juices from running out.) 1 pound thick-cut bacon 4 large leaves of Bibb lettuce 8 slices country bread 4 tablespoons aioli (see recipe below) Sea salt and freshly ground black pepper
1 large egg yolk, preferably from a pasture-raised egg ½ teaspoon Dijon mustard ½ teaspoon chopped garlic Pinch of cayenne pepper 1 tablespoon white wine vinegar 1 cup grapeseed oil ½ teaspoon kosher salt Freshly ground black pepper
Number of Servings: 4
