@chacekitchen: BLTP(ickle) starring a fresh, herby dill aioli using @bestfoodsmayonnaise for that rich and creamy flavor! I love BLTs and I love pickles. So why not combine them? The full recipe can be found below. #Ad #BestFoodsPartner For the sandwich: Sliced toasted sourdough bread (toasted in a pan using Best Foods mayonnaise) Dill aioli (made with Best Foods mayonnaise) Bacon Sliced cheese of choice (I used muenster) Heirloom tomato Lettuce Dill pickles Salt and pepper, to taste Dill Aioli: 4 tbsp Best Foods mayonnaise 2 cloves garlic, minced 2 tbsp fresh dill, minced 1 tbsp fresh parsley, minced 1 tbsp fresh chives, minced Juice from 1/4 lemon 1 tbsp dill pickle brine Salt and pepper, to taste *Mix all ingredients together in a bowl until well blended. Toasted Sourdough Bread: -Grab two slices of sourdough bread and spread 1 tbsp of Best Foods mayonnaise on each slice. -Heat up a pan over medium heat, and add your bread mayonnaise side down. -Let cook for about 3-5 minutes, or until bread has reached your desired crispness level. Make sure you are checking on the bread periodically so it does not burn. -Flip bread and let cook on the side without mayonnaise for about 2 minutes, or until only slightly starting to brown. -Transfer to a cooking rack to let cool. This is an important step because you want to make sure there is airflow to the bottom side of the bread. If placed on a flat surface, the heat will be trapped and create condensation which will make the bread soggy.

Taylor Chace

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Thursday 01 August 2024 21:13:59 GMT