COUNTRY FRIED BLT W/ FRESH HERB AIOLI

COUNTRY FRIED BLT W/ FRESH HERB AIOLI image

Yield 16 sandwiches

Number Of Ingredients 20

1 LB. THICK CUT BACON CUT IN HALF (STRIPS SHOULD BE ABOUT 4" LONG)
4 MEDIUM TOMATOES SLICED
½ HEAD OF LETTUCE SLICED
1 CUP FRESH HERB AIOLI (RECIPE TO FOLLOW)
2 CUPS FLOUR
2 EGGS BEATEN
½ CUP HEAVY CREAM
1 TBSP. ONION POWDER
1 TBSP. GARLIC POWDER
1 TBSP. CAYENNE
16 SLIDER ROLLS (SMALL DINNER ROLLS, CIABATTA, WHAT EVER YOU LIKE)
OIL FOR FRYING
SALT AND PEPPER TO TASTE
FRESH HERB AIOLI (GARLIC MAYONAISE)
1 CUP HELLMAN'S MAYO
4 CLOVES GARLIC MINCED FINE
2 TBSP. FRESH LEMON JUICE
1 OZ. FRESH BASIL CHOPPED FINE
1 OZ. FRESH DILL CHOPPED FINE
MIX ALL INGREDIENTS WELL IN A BOWL AND REFRIDGERATE 1 HOUR OR UP TO OVERNIGHT TO ALLOW FLAVORS TO MARRY.

Steps:

1. ADD THE ONION POWDER, GARLIC POWDER AND CAYENNE TO THE FLOUR IN A BOWL. MIX WELL. 2. ADD THE HEAVY CREAM TO THE BEATEN EGGS. MIX WELL. 3. IN A HEAVY SKILLET, ADD ENOUGH OIL TO COVER THE BOTTOM BY A ½ INCH. HEAT TO 350 DEGREES. 4. DIP EACH PIECE OF BACON IN THE EGG MIXTURE THEN THE FLOUR THEN THE EGG AND FLOUR AGAIN. MAKE SURE EACH PIECE IS HEAVILY COATED. 5. FRY THE BACON IN THE OIL FOR 3 - 4 MINUTES TURNING ONCE UNTIL GOLDEN BROWN. LET BACON DRAIN ON PAPER TOWEL. TO ASSEMBLE THE SANDWICHES PUT A GENEROUS AMOUNT OF THE AIOLI ON EACH BUN. ADD THE TOMATO W/ A PINCH OF SALT AND PEPPER, 2 - 3 SLICES OF THE BACON AND THE LETTUCE. SECURE W/ LONG TOOTH PICK THROUGH EACH SIDE OF THE BUN.