What is better than a BLT sandwich for lunch?

A perfectly assembled BLT with Gochujang aioli! Gochujang aioli is velvety and creamy and coats this sandwich with the right touch of smokey heat.

I could eat this for lunch every single day. It’s healthy-ish, right? 

This gochujang aioli plays an important supporting role, but it’s not all about this aioli today. It’s really about the perfect BLT. So let me obsess over each component for a bit.

BACON

Black Forest Bacon is my go to for a classic BLT. The spiced rub creates a dark, smokey char when fried which goes perfectly with the smokey gochujang aioli! Save the clarified bacon fat for toasting your bread.

LETTUCE

I’m not a huge fan of iceberg so I choose Bibb. Bibb lettuce has a buttery leaf and a crispy stem. Rinse well and pat very dry before stacking.

TOMATO

I choose ripe Roma tomatoes for my BLT. I find one deep red in color and slightly firm to touch. Slice 1/4 inch thick and remove and discard the seeds and the wet flesh. This step is easily overlooked but super critical! The seeds and flesh add flavorless wetness and who likes a soggy sandwich? Sprinkle with salt and pepper.

BREAD

Get good quality bread that will carry equally good ingredients. Sourdough is crusty on the outside and spongy soft on the inside. I buy it whole and cut it into thick slices. Butter the pan (add some bacon fat for added flavor and richness) and toast both sides evenly for a crunchy bite.

GOCHUJANG AIOLI

Any good aioli takes a little time and patience. The oil needs to be incorporated suuuuper slowly into the egg. Otherwise, the emulsion will break and it will never thicken. I start droplet by droplet and then slowly increase to a thin stream over my food processor. I add a spoonful of gochujang at the end to give it a smokey sweetness. This aioli is creamy with a hint of lingering heat. It’s awesome on this BLT but it’s also a great dip for fries or on a burger!

All you need to make gochujang aioli – lemon, oil, gochujang, eggs, garlic, and salt! The end result is a thick and creamy spread that is perfect for this BLT

BLT sandwiches are part of my real life love story. I know, it’s a bit cheesy…but it is (almost) Valentine’s Day after all, right? Greg and I got married in a Brooklyn courthouse on a spontaneous March morning. Afterwards, we walked over to our favorite (and now closed) Cobble Hill sandwich shop and ate our first meal together as husband and wife – BLT sandwiches and hushpuppies! What a great memory!

This BLT with gochujang aioli is full of love and I hope you can taste it with your first bite. If you make it for lunch today, let me know what you think! As always, please leave me a comment and tell me if you have a similar story! Happy Valentine’s Day!