For the bourbon-tomato aioli: In a food processor, add the sun-dried tomatoes, bourbon, roasted garlic, egg yolks, lemon juice, tomato paste and hot sauce. Pulse to a paste. With the motor running, slowly drizzle in the oil; process until the mixture emulsifies and becomes very thick. Season with salt and pepper. Store in the refrigerator.
For the BLT Baguette: Preheat the oven to 350 degrees F.
Line two baking sheets with parchment. Divide the bacon between the baking sheets. Bake until crispy, 50 to 55 minutes, depending on thickness.
Meanwhile, heat a grill pan over medium heat. Drizzle the romaine with some olive oil, and season with salt and pepper. Grill on each side for 2 to 3 minutes. Remove the romaine to a work surface; squeeze lemon over each half, then cut off the stems and separate the leaves.
Cut the ends off the baguette, then slice it down the middle into two foot-long lengths; ideally the bread should be the length of the bacon. Split each baguette half horizontally and spread 1 tablespoon of the aioli on each interior surface (top and bottom). Divide the bacon and romaine between the baguette halves, secure with skewers and slice each sandwich in half. You are ready to enjoy, or you can wrap the sandwiches in plastic wrap and refrigerate. They will still be delicious in a couple hours!
Preheat the oven to 375 degrees F.
Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the garlic on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on a baking sheet. Bake until the garlic is browned and soft, 35 to 45 minutes. Set aside to cool.
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