BLT with Blue Buffalo Aioli

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 3

Showing 1-3 of 3

Sort by:

Newest
  • on September 30, 2011

    Flag

    The 1/4 cup of hot sauce was way too much for my family's taste. But loved the idea of toasted rye bread and red onions.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 09, 2011

    Flag

    This is the BEST BLT I have ever had! I added extra blue cheese! Be sure to grate garlic or chop it VERY fine...mine was a bit chucky so there were a few big bites in there..may have been too strong for some people (but not me!
    Mayo Sauce would be great on a buffalo chicken sandwich as well!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 07, 2011

    Flag

    FANTASTIC!!! However, this is even better if you add 1 full head of ROASTED garlic (in oil. I also use a lot less hot sauce, or omit the hot sauce completely, and add 2 finely chopped Serrano chili peppers instead. Either way this aioli is delicious! Thank you Big Daddy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement
[an error occurred while processing this directive]

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.