Wednesday, October 21, 2020
Oct. 21, 2020

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Test Kitchen recipe: BLT with Cider Aioli

The Columbian
Published:

If you’re looking for a different spin on BLT, hold the mayo and think sweet and crunchy.

Since apple season is under way, this BLT gets a crunch from juicy crisp apple slices. And the juicy slice of tomato on a BLT pairs well with the apples.

All the ingredients in this BLT are paired with a sour cream sauce sweetened with cider instead of mayonnaise. The cider aioli is made by boiling down fresh cider to almost a syrup consistency.

Once reduced, the syrup is mixed with tangy sour cream. Use regular or reduced-fat sour cream or creme fraiche. If you’re not familiar with creme fraiche, it’s a tangy cream about the thickness of sour cream. Look for it near the specialty cheese in some grocery stores. You can substitute sour cream or make your own creme fraiche by mixing 1 cup heavy whipping cream with 2 tablespoons buttermilk in a glass jar.

Cover and let stand at room temperature for at least 8 hours or overnight until the mixture is very thick.

Refrigerate it, covered, up to a week.

It’s great served over desserts or fresh fruit.

BLT with Cider Aioli

Makes: 4 sandwiches / Preparation time: 15 minutes

Total time: 20 minutes

You will have leftover aioli, which also can be served with fried or roasted chicken.


CIDER AIOLI

2 cups cider

1 to 1 1/2 cups sour cream or creme fraiche

SANDWICHES

8 slices favorite bread, toasted

1 small head romaine or bibb lettuce, cleaned and separated

8 strips bacon, cooked to desired crispness

2 cups thinly sliced apples

1 large tomato, cut into 1/4-inch slices

To make the cider aioli: In a medium saucepan over high heat, bring the cider to a boil. Reduce until it reaches a syrupy stage, about 15 to 20 minutes. You should have about 1/4 cup or so. Let cool.

In a bowl, whisk the cider reduction with the sour cream. Set aside until ready to use.

To make the sandwiches: Spread 1 tablespoon of the cider aioli over each slice of bread. Layer the sandwiches, starting with one leaf of lettuce, then 2 strips of bacon, apple slices and a tomato slice. Top with another leaf of lettuce if desired. Top with the remaining toast slice, cut in half diagonally and serve.

Adapted from “The Comfort of Apples” by Philip & Lauren Rubin (Lyons Press, $19.95).Tested by Susan Selasky in the Free Press Test Kitchen.

Analysis based on using whole-wheat bread.

287 calories (33 percent from fat), 11 g fat (4 g saturated fat), 38 g carbohydrates, 13 g protein, 682 mg sodium, 25 mg cholesterol, 5 g fiber.

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