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

Slice each brioche bun in half and lightly toast the cut face-side of each half. (toasting is optional)
Spread aioli on the face-side of the brioche.
Top with one or two leaves of lettuce.
Cut the tomato into ¼ inch thick slices and place one or two slices on the lettuce.
Top with the crispy bacon.
Salt and pepper to taste.
ENJOY!