BLT Skewers with Lemon-Chive Aioli

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<p>BLT Skewers with Lemon-Chive Aioli</p>

Photo: Alison Miksch, Food Styling: Blakeslee Giles, Prop Styling: Audrey Davis

 

The classic BLT sandwich gets a makeover with these flavorful grilled skewers. Drizzled with a zesty aioli sauce, these skewers get the full BLT treatment when served over a bed of grilled romaine lettuce. Perfect for your next summer cookout, these skewers are fun, fresh, and irresistibly tasty. 

Serves 4-6 (serving size: 2 skewers, 1/2 heart romaine) 

Ingredients

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1 large pasteurized egg yolk
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons canola oil
2 teaspoons lemon zest
2 cloves garlic, minced
1/2 teaspoon kosher salt, divided
2 teaspoons chopped fresh chives
1 pound hickory-smoked bacon
2 pints cherry tomatoes
8 ounces loaf sourdough bread, cut into 1-inch cubes
12 8-inch wooden skewers
1/2 teaspoon black pepper
3 hearts romain lettuce, halved through the root
Cooking spray

Preparation

Hands on : 45 Minutes
Total: 45 Minutes

1. Preheat oven to 450°F and preheat grill to medium. Combine egg yolk, lemon juice, and mustard in a medium bowl. Combine oils together in a measuring cup and very slowly drizzle into egg mixture, whisking constantly. As oils begin to emulsify, drizzle more quickly. Mash garlic to a paste with a pinch of salt and the edge of a chef’s knife. Add garlic paste, lemon zest, chives, and remaining salt. Chill in the fridge until ready to use.

 

2. Bake bacon in preheated oven on a rack-lined rimmed baking sheet until half-cooked and still malleable, about 10 minutes. Remove from oven and let cool until cool enough to handle, about 5 minutes. (Another method: Alternate indirect method: Grill on indirect heat until bacon is mostly crisp, about 12 minutes. Transfer to the direct heat and grill until bread is toasted and bacon is charred, about 2 minutes). Thread bacon around tomatoes and bread cubes on a skewer. Spray with cooking spray and sprinkle with black pepper. Place and grill and cook, covered, until bacon is crisp, tomatoes have burst, and bread is toasted, about 4 minutes per side. Transfer to a platter.

 

3. Spray romaine hearts with cooking spray and place cut-side down on direct heat; grill until lightly charred, 1 to 2 minutes. Serve skewers with grilled lettuce with smear/drizzle of aioli.

 

Created date

July 2016