Grilling Outdoor Recipes powered by Bull Outdoor Products

Delicious food for outdoor living and entertaining

  • Home
  • Meet The Bull Grill Masters
  • Recipes
  • Videos
  • Bull Outdoor Products

Grilled BLAT with Ancho Aioli

August 11, 2017 By


As I write this week’s recipe, the fragrance from an earthy, vine-ripened tomato picked just under an hour ago remains on my fingertips. One of nature’s finest fragrances, in my opinion.  There is simply nothing better than a freshly-picked summer tomato. Once I pick a tomato from the vine, I like to brush the light layer of dirt off with my hands and t-shirt and devour it on the spot! Lodi’s endless hot days create a one-of-a-kind, meaty, succulent tomato and are truly one of summer’s most treasured gifts!

Some of my tomato favorites include a tuna stuffed tomato, a refreshing caprese salad, or simply the perfect topping on a delicious hamburger.  On the menu this week – a BLT sandwich. If you are like me, I love the addition of sliced avocado to my BLT.

I wanted to add additional flavor and textures to this week’s creation, so I will be teaching you how to create one of summer’s classic sandwiches right on the Bull BBQ! You can cook the bacon on direct heat using the Bull Non-Stick Oval Grill Pan. Grilling the avocado and thickly sliced tomato directly on the hot flames will surely give this sandwich additional flavor. Finish by adding an amazing crunch to the grilled sourdough bread, and top it off with an ancho aioli. This smoky, savory grilled BLAT may become one of your favorite summer sandwiches.

Chef’s Note: I like to use ancho paste and mayo as a time-saver when creating an aioli. I only add a small amount of ancho paste, which gives it just a little kick in heat and a hint of smoky flavor, the perfect combination to balance all the amazing flavors in the grilled BLAT! Once the avocado is grilled, I like to slice-fan into 4 to 6 slices before placing onto the sandwich.

Save Print
Grilled BLAT with Ancho Aioli
Author: Amy Aberle-Rogan
Recipe type: Lunch
Cuisine: American
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Serves: 1
 
Ingredients
  • Ancho Aioli: makes 1 cup
  • 1 full cup mayo
  • 1 tablespoon ancho paste
  • ½ lemon, juice
  • Salt and Pepper

  • Grilled BLAT
  • 2 slices, sourdough bread, local, San Francisco preferred
  • 4 thick slices, applewood bacon
  • ½ avocado, pitted, peeled
  • 1-2 vine-ripened tomatoes, washed, center removed, and cut into 1” slices
  • 2 pieces, butter lettuce, washed, patted dry
  • 2 tablespoons evoo
  • 2 tablespoons ancho aioli
  • Salt and pepper
Instructions
  1. Mix all the ingredients for the aioli, cover and set inside the refrigerator until ready to use.
  2. Turn the grill onto medium heat and place the Bull Oval Non-Stick Pan to one side.
  3. Clean the grill grates and lightly oil the surface with a oiled rag.
  4. Place the bacon inside the pan and cook for about 6 minutes before turning over.
  5. Finish the bacon by turning over and allowing to cook another 6 minutes until desired doneness. If you would like your bacon a little more crunchy, allow it to cook a bit more.
  6. Place the bacon on a plate lined with a paper towel and set aside.
  7. Turn the heat up to high and brush the cleaned grill grates one more time with an oil rag to assure the tomato and avocado will not stick.
  8. Lightly salt and pepper the avocado and place on the grill. Do not touch or move the avocado so nice grill marks form.
  9. After 5 minutes, gently turn the avocado over to finish cooking. Once done, remove from the grill.
  10. Lightly salt and pepper the tomatoes. Brush with olive oil and place onto hot, clean grill grates. After one minute, using the Bull Spatula turn the tomatoes over to finish grilling. Total time only two minutes.
  11. Brush the sourdough toast on both sides with evoo and place over medium heat on the clean grill grates.
  12. Allow for grill marks to form, around 2 minutes total before turning over to finish.
  13. Once the bread is ready, remove from the grill and the sandwich is ready to assemble.
  14. To plate, put 1 tablespoon of aioli on one side of both pieces of grilled sourdough bread. Set one of the pieces of dressed bread to the side, which will be used to top the sandwich off.
  15. Place the four strips of bacon onto the other piece of grilled bread dressed with aioli. Next, add the grilled, sliced avocado, followed by the grilled tomato, and last the butter lettuce. Top off with the other slice of grilled bread and slice in half and eat immediately!
3.5.3208

♥ Chef Amy

Related Posts:

  • Bull Pork Belly Porchetta 4
    Pork Belly Porchetta on Your Bull Rotisserie
  • Pastor-Pic
    Rotisserie Pork Al Pastor (New Version): A…
  • Bull Mole Ribs
    Grilled Everything Mole Pork Ribs
  • Bull Italian Bread Salad 2
    Grilled Panzanella Inspired Salad
  • Bull Pork Goat Cheese Roll 4
    Goat Cheese & Pistachio Stuffed Pork Loin
  • Bull Grills Mac & cheese 1
    Grilled Mac & Cheese

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Like this:

Like Loading...

Related

Filed Under: BBQ, Menus, Other Grilled Stuff, Pork, Recipe, Sandwiches, Sauces & Condiments, Tips and Techniques, Uncategorized Tagged With: aioli, Ancho, ancho aioli, avocado, bacon, BLAT Sandwich, BLT Sandwich, BULL, bull bbq, Casual Living recipes, Chef Amy Aberle-Rogan, direct grilling, direct heat, grilled avocado, Grilled Bread, grilled tomatoes, sourdough bread, tomatoes, vine-ripe tomatoes

« Himalayan Salt Block Seared Scallops
Steak Perfection »

Comments

  1. Pam says

    August 11, 2017 at 12:49 am

    The hot San Joaquin valley has the best tomatoes and this recipe is the best. Never mind the good old Southern mayo, tomato on white bread, this is the winner!

    • Amy Aberle-Rogan says

      August 14, 2017 at 10:39 pm

      Thank you, Pam. A nice, smoky flavor added along with the grilled ingredients makes for a nice change to a classic.

Receive new posts straight to your inbox!

  • Email
  • Facebook
  • Flickr
  • Twitter
  • YouTube

Bull Knows Beef!

More Great Beef Recipes...

Classic BBQ Chicken -v

Grilled Vegetable Platter - pin

how to burger pin

Tags

avocado bacon bbq sauce bell peppers bourbon brine bull bbq Bull Bison Charcoal Grill Bull Outdoor Products Casual Living recipes Chef Amy Aberle-Rogan chicken cilantro cole slaw compound butter corn direct grilling direct heat flank steak garlic herbs holidays indirect grilling indirect heat jalapenos lamb lemon marinade Paleo-friendly pizza stone pork pork chops pork tenderloin rosemary rotisserie salmon salsa scallions shrimp skewers steak Thanksgiving tomatoes turkey zucchini

Copyright © 2025 · Bull Outdoor Products · All Rights Reserved

 

Loading Comments...
 

    %d