Reba McEntire’s BLT Sandwich is a delicious, elevated twist on the classic BLT, featuring fresh ingredients and homemade garlic aioli that adds an extra layer of flavor. This isn’t just any sandwich—Reba’s recipe takes the traditional bacon, lettuce, and tomato combo to new heights with a creamy, savory aioli made from garlic confit, tomato paste, and fresh basil. The sandwich is served on toasted whole-grain bread, making it hearty and satisfying. Whether you're preparing it for a quick lunch or a casual dinner, this sandwich is sure to impress with its rich flavors and delicious textures.
Why Everyone Will Love This Recipe
What makes Reba McEntire’s BLT Sandwich so irresistible is its balance of flavors and textures. The creamy garlic aioli adds richness and depth to the crispy bacon, fresh lettuce, and juicy tomato. The garlic confit, slowly roasted in olive oil, gives the aioli a smooth, mellow flavor that perfectly complements the crispness of the bacon and the freshness of the veggies. Plus, the use of whole-grain bread adds a slightly nutty flavor and makes the sandwich feel more substantial. This is a gourmet version of a classic BLT, with each bite offering something new and exciting.
What Is Reba McEntire’s BLT Sandwich?
Reba McEntire’s BLT Sandwich is a modern take on the classic bacon, lettuce, and tomato sandwich. The key to this recipe is the garlic aioli, made with garlic confit, tomato paste, and egg yolk, which adds a creamy, rich texture and a punch of flavor. The sandwich is layered with crispy bacon, fresh basil, heirloom tomato slices, and crunchy green leaf lettuce, all sandwiched between slices of toasted whole-grain bread. It’s a perfect combination of savory, fresh, and creamy flavors that elevate the traditional BLT.
Cooking Tips
- Make garlic confit ahead of time: The garlic confit can be made in advance. Store it in a jar with its oil in the refrigerator for up to 2 weeks.
- Use quality bacon: For the best flavor and texture, use thick-cut, applewood-smoked bacon. This bacon adds a smoky richness that complements the aioli and vegetables perfectly.
- Customize the aioli: If you like a more intense garlic flavor, feel free to add an extra clove of garlic to the confit or increase the amount of garlic in the aioli.
- Choose a sturdy bread: Whole-grain bread works wonderfully for this sandwich, but you can also use a rustic white bread or sourdough for a slightly tangier twist.
Frequently Asked Questions
Can I use regular mayonnaise instead of aioli?
While aioli adds a unique flavor to this sandwich, you can substitute regular mayonnaise if you’re short on time. However, the homemade garlic aioli really takes the sandwich to the next level with its rich, garlicky flavor.
Can I make this sandwich vegetarian?
To make this sandwich vegetarian, simply omit the bacon and replace it with roasted vegetables like mushrooms, zucchini, or eggplant for added texture and flavor. You can also use crispy tofu for a plant-based protein option.
How do I store leftover garlic aioli?
Leftover garlic aioli can be stored in an airtight container in the refrigerator for up to 3 days. If it thickens too much, simply add a little water to reach the desired consistency.
Can I make the aioli ahead of time?
Yes! You can prepare the garlic aioli up to 1 day in advance. Just keep it in the fridge until you’re ready to assemble the sandwiches.
How do I make the sandwich spicier?
If you like a spicy kick, you can add a small amount of hot sauce to the aioli or sprinkle some red pepper flakes on the sandwich for extra heat.
How to Store
If you have leftovers of the sandwich, store them in an airtight container in the refrigerator for up to 1 day. The sandwich is best enjoyed fresh, but you can reheat the components separately to enjoy it again. The garlic aioli will stay fresh for up to 3 days in the fridge.
How to Freeze
This sandwich doesn’t freeze well, as the bread will become soggy when thawed. However, you can freeze the garlic aioli separately and thaw it when ready to use.
Ingredients
- 1 tablespoon olive oil (for greasing the pan)
- 4 slices whole-grain bread, toasted
- 4 green leaf lettuce leaves
- 1 large (12-oz.) heirloom tomato, cut into 6 slices
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
For the Aioli:
- 1 garlic head, peeled
- 1 cup extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 large egg yolk, at room temperature
- 1/4 cup canola oil
- 9 slices cooked thick-cut applewood-smoked bacon, crisply cooked and divided
- 1/4 cup fresh basil leaves, finely chopped
- 1/2 teaspoon kosher salt, divided
How to Make Reba McEntire’s BLT Sandwich
- Make the garlic confit: Preheat the oven to 250°F (120°C). Place the peeled garlic and olive oil in a small ovenproof saucepan, adding enough oil to submerge the garlic cloves. Cover and bake for 1 to 1.5 hours, until the garlic is golden and tender. Remove from the oven and let cool for 30 minutes.
- Make the aioli: In a food processor, add 3 cooled garlic cloves, tomato paste, and egg yolk. Pulse until smooth. Slowly add the canola oil and 6 tablespoons of the garlic confit oil in batches, processing until the mixture reaches a mayonnaise-like consistency. If it’s too thick, add 1 tablespoon of water at a time to adjust the texture.
- Finish the aioli: Stir in 1 chopped slice of bacon, fresh basil, and 1/4 teaspoon salt. Set aside.
- Toast the bread: Toast the whole-grain bread slices until golden brown.
- Assemble the sandwich: Spread 1 tablespoon of aioli on each slice of toasted bread. Layer with 2 lettuce leaves, 2 slices of tomato, and a sprinkle of salt and pepper. Add 4 slices of crispy bacon to each sandwich.
- Serve: Top the sandwich with the remaining toasted bread slices, and serve immediately.
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