BLT Panini with Roasted Garlic Aioli
Fresh arugula, yellow tomato, bacon, and Gouda cheese highlight this panini twist on the traditional BLT.
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
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.
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.
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.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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