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Bacon sandwich with aioli
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For 5 people


For Aioli:
  • 2 egg yolks
  • 2-3 cloves garlic
  • approx. 300 ml sunflower oil
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • juice of 1 lemon
  • salt and pepper

For Sandwich:
  • 5 white baguettes
  • 250 g high-quality bacon
  • approx. 200 g cheddar
  • about 3 tomatoes
  • lettuce (optional)
  • 8-10 tablespoons aioli

Aioli Preparation

  • Ensure that all ingredients are at the same temperature and place them in a tall, narrow container with a hand blender. Let everything stand for a while so that the ingredients reach roughly the same temperature, so not to curdle the aioli. Mix on low with a hand blender. Season, if necessary.
  • Before serving, chill the aioli. It will keep for a week in the fridge. If your blender does not have speed settings, do not blend but only pulse at two-second intervals.

Sandwich Preparation
  • Heat a portable grill and grill bacon. As soon as the colour changes (2-3 minutes), turn the slices. Grill baguette halves next to the bacon on the grill. Just before serving, when the bacon is crispy, place slices of cheese on it—melting nicely.
  • Take baguette off the grill sooner: it should not be hot when served. Brush the lower half with aioli, add tomato slices and lettuce if you are using it, and the crispy bacon and cheese.
  • Close the baguette and serve.

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