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+ servings

BLT Panini with Roasted Garlic Aioli

Fresh arugula, yellow tomato, bacon, and Gouda cheese highlight this panini twist on the traditional BLT.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine BLT, panini
Servings 6


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.

Tried this recipe?Leave a comment below and let me know!