BLT Panini with Roasted Garlic Aioli

Fresh arugula, yellow tomato, bacon, and Gouda cheese highlight this panini twist on the traditional BLT.
Course Main Course
Cuisine BLT, panini
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Erica


For the Roasted Garlic Aioli

  • 1 head garlic
  • drizzle extra virgin olive oil
  • kosher salt
  • 1/2 cup mayonnaise
  • zest of half a lemon
  • 1 tsp honey

For the Panini

  • Roasted Garlic Aioli
  • 6 ciabatta rolls
  • 12 1/2-in slices yellow tomato
  • 12 slices thick-cut bacon cooked crisp
  • lots of arugula leaves
  • 6 slices Gouda cheese
  • cooking spray


  1. Heat oven to 400F. Cut the top ~1/2-inch off the garlic bulb. Drizzle with olive oil, sprinkle with salt, and wrap in a double layer of foil. Bake for an hour. Allow to cool enough to handle.
  2. To make the Roasted Garlic Aioli, squeeze the roasted garlic cloves out into a bowl. Add the mayo, lemon zest, pinch kosher salt, and honey. Mix well.
  3. To make the panini, spread the Roasted Garlic Aioli on both sides of a ciabatta roll. Layer bacon, arugula, tomato, cheese. Spray outer roll with cooking spray and cook sandwich in a panini pan or press. Serve immediately with STOUFFER’S® Mac & Cheese. Yields: 6 servings.