The classic BLT gets a serious upgrade with oven-roasted Creole tomatoes, crispy thick-cut bacon, and a rich sun-dried tomato aioli made with Blue Plate Mayonnaise. Finished with fresh lettuce and Boudreaux's Backyard Fire & Smoke Pickled Peppers, this sandwich is packed with bold Southern flavor.

Ingredients

For the Sandwich

• 2–3 Creole tomatoes
• 1 lb thick-cut bacon
• Brioche bread
• Lettuce
• Boudreaux's Backyard Fire & Smoke Pickled Peppers
• Boudreaux's Backyard Lil' Bit Better Creole Seasoning (for the tomatoes)

Sun-Dried Tomato Aioli

• 1 cup Blue Plate Mayonnaise
• Oven-roasted tomatoes (from above)
• Juice of ½ lemon
• A few fresh basil leaves

Directions

1. Slice two tomatoes in half and gently squeeze out the excess seeds and juices. Cut into thick slices, arrange on a sheet pan, lightly season with salt, and bake at 300°F for 1–2 hours until they become concentrated and slightly sun-dried.
2. Arrange the bacon on a wire rack set over a sheet pan. Bake at 400°F for 15–20 minutes, or until crispy.
3. Add the roasted tomatoes, Blue Plate Mayonnaise, lemon juice, and basil to a food processor. Blend until smooth to make the aioli.
4. Spread a thin layer of Blue Plate Mayonnaise on both sides of the brioche and toast until golden brown.
5. Build the sandwich by spreading the sun-dried tomato aioli on both slices of bread. Add lettuce, fresh sliced Creole tomatoes (season to taste), Boudreaux's Backyard Fire & Smoke Pickled Peppers, and finish with plenty of crispy bacon. Serve immediately while everything is warm and crispy.