BLT Sandwiches with Garlic Aioli
These easy BLT Sandwiches with Garlic Aioli are packed with flavor and perfect for lunch! With crispy bacon, juicy tomatoes, fresh lettuce, crunchy toasted bread, and a tasty lemon garlic mayonnaise spread, this sandwich is sure to make your taste buds happy. I love a good BLT, and adding a flavored mayo takes any sandwich up a notch! This recipes makes enough for four sandwiches, but if you’re just planning to eat one at a time you can keep the ingredients separate and build them to order. Better still, each of these BLT Sandwiches with Garlic Aioli is just 194 calories or 6 WW Points! To view your current WW Points for this recipe and track it in the WW app, click here.
What Makes an Aioli?
Technically, this recipe doesn’t contain a traditional Mediterranean aioli, which is an emulsion of garlic and olive oil. However, in the US, it’s more common in my experience to use “aioli” as a term to refer to a fancy flavored mayonnaise, and that’s how I’m using it here! Though this garlic aioli tastes fancy, it’s super simple to make with just garlic, lemon juice, light mayonnaise, salt and pepper. Letting the garlic sit in the lemon juice while the bacon cooks will allow the flavors to meld and the raw garlic flavor to soften a bit. Totally worth it!
Ingredient Notes
- Bacon: I pretty much always use center cut bacon in my recipes, because it’s just a leaner cut of regular bacon, so it crisps up beautifully and tastes just as good! I generally use Oscar Mayer brand center cut bacon, though any kind will work! You can substitute turkey bacon if you prefer.
- Light Bread: You can use your preferred brand of light sandwich bread here. My local stores carry Pepperidge Farm Light Style and Sara Lee Delightful brands, so I usually use one of those. I prefer a wheat or honey wheat bread for this sandwich, but if you have another favorite flavor, I’m sure it will work just as well!
- Lettuce: I love using green leaf lettuce (this is an actual lettuce type, not just a color description) on my sandwiches (and in my salads) because it tastes great, layers well and is the perfect texture. Plus it has pretty ruffled edges.
- Tomatoes: I usually use tomatoes on-the-vine for sandwiches because they are generally harvested at peak ripeness, so they have great flavor! You can definitely use beefsteak tomatoes or an heirloom variety depending on what you have available.
- Garlic: I recommend using a clove of raw fresh garlic rather than jarred minced garlic to get the best flavor in your aioli. You can use a garlic press, a microplane, or my preferred tool, a garlic rocker (affiliate link) to achieve the fine mince you need for the recipe.
More Tasty Lightened Up Sandwich and Handheld Recipes:
Looking for more tasty, lightened up sandwich recipes like these BLT Sandwiches with Garlic Aioli? Check out my Crispy Chicken Caesar Sandwiches, Spicy Chicken Sandwiches, Beef and Turkey Meatball Subs, Honey Mustard Chicken Wraps, Buffalo Chicken Salad, Crispy Pickle-Brined Chicken Sandwiches, Cucumber Sandwiches, Caprese Sandwich, Hot Turkey Sandwich with Gravy, Thai Peanut Chicken Wraps, Chicken Bacon Apple Cheddar Wraps, Cajun Turkey Club Sandwich, Pimento Cheese Chicken Salad Sandwiches, Open Faced Greek Steak Sandwiches, and many more in the Sandwiches and Wraps section of my recipe index!
BLT Sandwiches with Garlic Aioli
Ingredients
- 1 clove garlic, finely grated or minced
- 2 teaspoons lemon juice
- 4 tablespoons light mayonnaise, (I use Hellmann’s light)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 8 slices center cut bacon, (I use Oscar Mayer)
- 8 slices light sandwich bread, (such as Pepperidge Farm Light Style or Sara Lee Delightful)
- 4-8 leaves green leaf lettuce
- 4-8 slices tomato
Instructions
- Ina small dish, add the finely grated or minced garlic and the lemon juice and stir. Allow to sit and let the flavors meld for about 15 minutes while the bacon is cooking.
- Cook the bacon to crisp according to package instructions (I usually bake it in the oven, but stovetop will work just as well). Transfer the bacon to a stack of paper towels to drain,
- Place the slices of bread you’re using into your toaster and toast to your preferred level of darkness.
- Add the mayonnaise, salt, and pepper to the lemon and garlic mixture and stir together until well combined and smooth.
- To build each sandwich, spread a tablespoon of the garlic aioli onto one slice of toasted bread. One another slice of toasted bread, place a lettuce leaf (or two) and top it with 1-2 slices of tomato. Take two slices of the crisp bacon and break them if needed to allow for even coverage when placing on top of the tomato slices. Top the bacon slices with the initial slice of bread, aioli side down and slice as desired. Repeat to make four sandwiches (if you aren’t serving all four at once, keep the ingredients separate and build the sandwiches as needed). Serve immediately.
Notes
194 calories, 22 g carbs, 3 g sugar, 9 g fat, 2 g saturated fat, 10 g protein, 4 g fiber, 554 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
5 per sandwich (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information ) Garlic aioli adapted from Allrecipes and The Kitchn
