Name: BLT on croissant
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 12 slice rindless shortcut bacon (420g); 1/2 cup (150g) mayonnaise; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh flat-leaf parsley; 4 large croissants (320g); 2 small tomatoes (180g), sliced thinly; 8 large butter (boston) lettuce leaves

Ingredients

12 slice rindless shortcut bacon (420g)

1/2 cup (150g) mayonnaise

1 clove garlic, crushed

1 tablespoon finely chopped fresh flat-leaf parsley

4 large croissants (320g)

2 small tomatoes (180g), sliced thinly

8 large butter (boston) lettuce leaves

Method

1.Preheat grill (broiler).

2.Cook bacon in large frying pan until crisp. Drain on absorbent paper.

3.Meanwhile, to make aïoli, combine mayonnaise, garlic and parsley in small bowl; season to taste.

4.Toast croissants under grill about 30 seconds. Split croissants in half; spread aïoli over one half of each croissant then top with bacon, tomato, lettuce and remaining croissant half.

We used rindless shortcut bacon here, but you can use trimmed bacon rashers if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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