Filed Under: north-american, sandwichwrap, Under 20 Mins

Avocado & Pancetta BLT with Dijon Aioli

Everybody's favourite BLT sandwich gets a homemade twist with our from-scratch, tangy dijon aioli.

April 8th, 2012

Photography by Douglas Bradshaw
Food styling by Ruth Gangbar

Prep Time
20 minutes
Cook Time
0 minutes
  • 1 egg
  • 1/2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 Cup vegetable oil
  • 1/2 teaspoons kosher salt
  • 8 slices multigrain bread
  • 4 large tomatoes (mix of red and yellow), sliced
  • 1 avocado, pitted, skin removed, sliced
  • 18 slices pancetta, cooked crispy
  • 1 Cup arugula
  1. To make aioli, place egg, mustard, garlic and lemon juice in a bowl or food processor. Whisking, or with a machine on, slowly add oil, then salt.

  2. For each sandwich, spread 2 tablespoons aioli on each bread slice.

  3. Layer sliced tomatoes, avocado, pancetta and arugula on one slice. Top with remaining slice and dig in.

Nutrients Per Serving

Nutrients per serving: 596 calories, 42 g fat, 13 g protein, 10 g carbs, 8 g fibre.

Avocado & Pancetta BLT with Dijon Aioli
Photography by Douglas Bradshaw

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