Gluten Free BLT with Garlic Aoli (Dairy Free)

by livingfreelygf

This gluten free BLT sandwich recipe is sponsored by Franz bread. I believe in sharing all of the gluten free goodness with you and Franz bread is one of the best gluten free breads available right now. Thank you Franz for making this post possible!

Growing up my family loved a good BLT. It was an easy weekday staple dinner in my house and we couldn’t get enough. I knew that I wanted to do a BLT recipe, but I needed the right gluten free bread that would allow it to be enjoyed in all of its juicy glory. Not only did I want a gluten free BLT sandwich, but I also wanted it to have avocado and garlic aoli made from scratch to take it up a notch. This Bacon Lettuce Tomato Avocado with Garlic Aoli is the ultimate BLT sandwich experience.

Gluten Free BLT Sandwich

Gluten free BLT sandwich cut in half on a plate

 

Not only do the flavors on the bread matter, but the actual bread is a very important factor for the ultimate BLT sandwich. I was very excited to work on this post with Franz because their breads and buns are exceptional in flavor and texture. You simply can’t beat how soft and squishy they are while tasting just like a good slice of bread should.

Ultimate BLT Sandwich

BLT Sandwich on a plate

This was also this first time I made garlic aoli from scratch. My husband asked, “what is aoli sauce?” He loved it! The ultimate BLT sandwich must have an epic garlic aoli from scratch on it. It was incredibly easy to make too which made me decide that I needed to make garlic aoli from scratch more often and smother it on everything.

Roasting the garlic in the oven is optional. You can use raw garlic, but you will need to mince it beforehand and you can expect it to be chunky. If you roast the garlic you will get smooth pieces of garlic all throughout the aoli and it is soooo good with the roasted flavor.

BLT Sandwich

BLT Sandwich on a plate with fixings and bread nearby

 

The great thing about this gluten free BLT sandwich is that you can make the aoli the day before if you need to. Invite your friends over for this because this is such a fun recipe to host and no one will complain because the Franz bread makes it taste legit! A good gluten free beer added to the meal will taste amazing BTW!

Serving the ultimate BLT sandwich with garlic aoli from scratch is a sure way to impress family and friends without spending a ton of time in the kitchen.

 

How do I make this Ultimate BLT Sandwich?

Gluten Free BLT Sandwich cut in half on a plate

It is truly easy, but so rewarding! Preheat the oven to 400ºF. Start by roasting the garlic. To do this cut the top of the garlic off and remove any of the excess garlic skin that is starting to flake off. Place the head of garlic in a piece of aluminum wrap that is large enough to cover it completely. Drizzle oil on top and cover the head of garlic with the foil. Place it on a baking sheet and roast it for 40 minutes.

While the garlic is cooking, cook the bacon and wash the lettuce and tomato. Then slice all of the veggies and set aside.

After the garlic is done and it has cooled down enough to handle, remove the cloves and place in a blender along with the mayo, lemon juice, pepper, and salt. Blend until the garlic isn’t chunky anymore, about 45 seconds to 1 minute. I needed to use a spatula to get all of the aoli out of the blender. You could also you the food processor attachment that comes with an immersion blender if you would like.

The Ultimate BLT Process Shots

Now it’s time to build your beautiful ultimate BLT sandwich. Take 2 slices of Franz bread and smother both sides with the aoli (don’t be stingy). Then layer, bacon, lettuce, tomato, avocado. Place the other piece of bread on top and serve!!

The Ultimate BLT Process Shots

That’s it my friends! You will love this simple dinner, or lunch. Enjoy!

Jennifer

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Gluten Free Bacon Lettuce Tamato with Garlic Aoli

This gluten and dairy free BLTA has a modern spin with a garlic aoli sauce. It is simple and bursting with flavor. 

Course Main Course
Cuisine American
Keyword Garlic Aoli from scratch, Gluten Free Sandwich
Prep Time 25 minutes
Servings 4 Sandwiches
Calories 772 kcal

Ingredients

Garlic Aoli

  • 1 Head Garlic
  • 1 TBSP. Avocado Oil
  • 1/2 Cup Mayonnaise
  • 1/2 Lemon Juiced
  • Dash Pepper
  • 1/4 tsp. Sea Salt

Bacon, Lettuce, Tomato, Avocado

  • 8 Slices Bacon
  • 8 Slices Franz Gluten Free Mountain White Bread
  • 4 Slices Tomato
  • 2 Avocados Sliced
  • 4 pieces Green Leaf Lettuce

Instructions

  1. Start by roasting the head of garlic. To do this you will heat the oven to 400ºF. Cut off the top on the head of garlic (it is the part that points up). Peel off any excess skin. 

  2. Place the head of garlic in the middle of a piece of foil. The foil needs to be large enough to cover the entire head plus some. An 8"x8" piece should work. 

  3. Drizzle the avocado oil on top of the garlic head. Firmly cover the garlic all over with the foil to form a ball. Place the garlic on a baking sheet and roast for 40 minutes. After 40 minutes remove the pan from the oven and let it cool for about 10 minutes before removing the foil from the garlic. 

  4. Remove the foil and when the garlic is cool enough to handle, remove all of the roasted cloves from the head. Add them to your blender or food processor. 

  5. You will now add the mayo, lemon juice, salt, and pepper with the garlic cloves in your blender or food processor. Turn it onto medium speed for at least 30 seconds, or until the garlic is minced in and all ingredients are well blended. If you are not ready to use the aoli, you can refrigerate it for up to 2 days. 

Making the sandwiches

  1. Take 2 slices of Franz Mountain White bread and smother each slice with the aoli. Then build your sandwich by layering the lettuce, bacon, tomato, and avocado. Place the second piece of bread on top and enjoy! 

Nutrition Facts
Gluten Free Bacon Lettuce Tamato with Garlic Aoli
Amount Per Serving
Calories 772 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 11g69%
Cholesterol 52mg17%
Sodium 830mg36%
Potassium 685mg20%
Carbohydrates 44g15%
Fiber 9g38%
Sugar 6g7%
Protein 11g22%
Vitamin A 630IU13%
Vitamin C 23.1mg28%
Calcium 107mg11%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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