Deconstructed Heirloom Blt with Nueske's Bacon and Roasted Garlic Aioli

Preheat your oven to 400°F (200°C). Lay 4 slices of Nueske's Applewood Smoked Bacon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until deeply golden and crispy. Transfer to a wire rack lined with paper towels to drain excess fat and cool.

For the Roasted Garlic Aioli: In a medium bowl, whisk together 1 large room-temperature egg yolk, 1/2 teaspoon Dijon mustard, and 1 finely minced small garlic clove. Slowly, drop by drop at first, then in a very thin stream, gradually whisk in 1/2 cup neutral oil (like grapeseed or sunflower) until the mixture begins to emulsify and thicken. Once stable, continue adding 1/4 cup extra virgin olive oil in a steady stream, whisking constantly until a thick aioli forms. Stir in 1/2 teaspoon fresh lemon juice and season with a pinch of sea salt and freshly ground black pepper to taste. Adjust seasoning if needed.

Slice 1 large heirloom tomato into 1/4-inch thick rounds. Arrange them on a plate and lightly sprinkle with a pinch of Fleur de Sel and freshly cracked black pepper. Drizzle with 1 teaspoon of high-quality extra virgin olive oil.

Lightly toast 2 slices of artisanal brioche bread until golden brown and crisp, but still tender on the inside. You can do this in a toaster, a pan with a touch of butter, or under the broiler.

To assemble, generously spread the roasted garlic aioli on one side of each toasted brioche slice. Layer 4-5 leaves of baby gem lettuce on one slice, ensuring even coverage.

Carefully arrange the seasoned heirloom tomato slices over the lettuce. Top with the crispy Nueske's bacon. Place the second slice of brioche, aioli-side down, on top. For an exquisite presentation, slice the sandwich diagonally or into three neat fingers. Garnish with microgreens or fresh chervil, if desired, before serving immediately.