Savor summer and the fresh vegetable season as long as you can… This version of the classic summer sandwich kicks it up a notch with heirloom tomato, brioche, and Quick Aioli. Oven-baked Sheet Pan Bacon avoids the mess on your stove from frying bacon and produces perfectly cooked crispy bacon. Enjoy!

INGREDIENTS
Serves 2-3

• 1-2 ripe heirloom tomatoes (or Beefsteak tomatoes)

• 3-4 strips of bacon per person

• Boston Bibb lettuce

• Brioche buns (sub your bread of choice)

• Quick Aioli

• salt and pepper

PREPARATION
1. Cook the bacon
Preheat the oven to 400 F. Line a sheet pan with tin foil; place the bacon slices on a rack on the sheet pan. Cook for 15 minutes and turn the bacon; cook for another 15 minutes for crispy bacon. Remove the bacon slices to a paper towel and set aside.

2. Make the aioli While the bacon is in the oven make the aioli

• 1/2 cup mayonnaise

• 1-2 garlic cloves (finely minced or grated and mashed to a paste with a pinch of salt)

• 1 tablespoon good quality olive oil

• 1/2 teaspoon Dijon mustard (optional)

• 3-4 teaspoons fresh lemon juice (to taste)

• Pinch of salt (to taste)

• Freshly ground black pepper (to taste)

• Combine the ingredients and mix well.

3. Assemble the sandwiches

1. Slice each brioche bun in half and lightly toast the cut face-side of each half. (toasting is optional)

2. Spread aioli on the face-side of the brioche.

3. Top with one or two leaves of lettuce.

4. Cut the tomato into ¼ inch thick slices and place one or two slices on the lettuce.

5. Top with the crispy bacon.

6. Salt and pepper to taste.

   ENJOY!