The BLET is everything a classic BLT already does right with one addition that makes it better in every possible way. Crispy bacon, butter lettuce, juicy heirloom tomato, and a fried egg all layered on thick toasted sourdough spread generously with a garlic dill aioli made from garlic aioli and fresh dill stirred together in about thirty seconds. The egg is the addition that transforms this from a classic sandwich into a genuinely substantial meal, and the garlic dill aioli is the condiment detail that makes this specific version taste more intentional than any standard BLT you have ever made.

A Quick Look At The Recipe

Recipe Name: Garlic Dill Aioli BLET
Main Ingredients: sourdough or multigrain bread, garlic aioli, fresh dill, leaf butter lettuce, heirloom tomato, crispy bacon, egg, Salt and pepper
Why You'll Love It: A fresh twist on the classic BLT, featuring a perfectly fried egg, crispy bacon, juicy heirloom tomatoes, and a simple garlic dill aioli that takes this sandwich over the top.

The heirloom tomato is not optional in spirit. Peak summer heirloom tomatoes are juicy, deeply flavored, and complex in a way that standard supermarket slicing tomatoes simply are not. In a sandwich where the tomato is one of only a handful of ingredients, its quality is directly tasted in every bite. Seek them out at a farmers market or grocery store when they are in season and this sandwich becomes one of the best things you make all summer.

Ingredients Needed to Make a Garlic Dill Aioli BLET

Simple, quality ingredients. Here is what you need.

The Bread

Sourdough or multigrain bread toasted until golden and slightly crispy provides the structural base for a juicy, stacked sandwich. The toast needs to be firm enough to hold the tomato and egg without immediately becoming soggy.

The Garlic Dill Aioli

Garlic aioli from a jar or homemade stirred together with finely chopped fresh dill produces the herby, creamy condiment that makes this BLET different from a standard BLT. Spread on both slices so every bite from top to bottom has the aioli flavor.

The Fillings

Butter lettuce adds a soft, slightly sweet green layer. Heirloom tomato slices are the juicy, deeply flavored centerpiece. Crispy bacon adds the essential smoky, salty crunch. A fried egg adds richness, protein, and the optional runny yolk that turns into a sauce throughout the sandwich.

How to Make a Garlic Dill Aioli BLET

1

Toast both slices of sourdough or multigrain bread until deeply golden and slightly crispy on the surface. The toast needs enough structure to hold the juicy tomato and egg without immediately becoming soft and falling apart.

2

In a small bowl, stir together the garlic aioli and the finely chopped fresh dill until evenly combined. The aioli should look flecked with green throughout.

3

Spread the garlic dill aioli generously on both slices of toasted bread. Both slices get aioli so the flavor runs through the top and bottom of every bite.

4

Place the butter lettuce leaf on the bottom slice. Layer the heirloom tomato slices over the lettuce and season lightly with salt and pepper directly on the tomato. Add the crispy bacon over the tomatoes.

5

Fry the egg in a small skillet over medium heat to your preferred doneness. For a runny yolk that acts as a sauce throughout the sandwich, cook until the whites are fully set but the yolk is still soft and jiggly. Season lightly with salt and pepper. Place the finished egg on top of the bacon.

6

Press the top slice of bread down gently over the egg. Slice in half diagonally and serve immediately while the egg is still warm.