YUZUCO Recipe | BLT with Yuzu Aioli

Dish

Yuzu BLT

Your favorite sandwich made just a bit better with yuzu. Hally Zelicoff put together a areal summer classic with this one. Perfect for the kids' lunch by the pool or to enjoy with friends at a picnic table.

see recipe below

Three BLT halves with bacon, heirloom tomato, and lettuce on sourdough, shown on parchment with a bowl of yuzu aioli

Ingredients

Serves 2

1 egg yolk
2 ½ tsp 100% Yuzu Juice
1 small clove grated garlic
⅓ cup olive oil
Dash of hot sauce
1-2 heirloom tomatoes
6 strips bacon
Little gem lettuce
4 slices sourdough Pullman
Salt and pepper to taste

Instructions

Step 1

In a small bowl whisk together egg yolk, two teaspoons yuzu juice, and garlic until combined. Slowly stream in olive oil while whisking vigorously, until emulsified. Season to taste with a dash of hot sauce, salt and pepper. Set aside.

Step 2

Cook bacon in pan until desired doneness, then drain on paper towel.

Step 3

Slice tomatoes and season with remaining yuzu juice, salt and pepper on both sides.

Step 4

Toast bread. Begin building sandwich starting with aioli on both slices of bread, then little gem lettuce, heirloom tomato, and bacon; top with other slice of bread then cut in half

In this recipe