Candied BLT with Brown Butter Aioli

Ingredients

• 8 slices thick-cut bacon
• 2 tbsp chopped fresh rosemary
• 1/2 to 1 tsp ground cayenne pepper (optional)
• 2 tsp pure maple syrup
• 8 slices sourdough bread, lightly toasted
• Brown Butter Aioli
• 2 small tomatoes, preferably heirloom, thickly sliced
• flaky sea salt and freshly ground black pepper
• 1 small head of romaine lettuce, separated into leaves

Directions

1. Preheat the oven to 400 F. Line a baking sheet with foil.
2. Arrange the bacon on the prepared baking sheet and rub it with the rosemary and cayenne (if using). Drizzle the maple syrup over the slices. Bake for 5 minutes. Use tongs to flip the bacon and bake until crispy, 3 to 5 minutes more.
3. Spread one side of each bread slice with aioli. Season the tomato with salt and pepper. Layer the lettuce, tomato, and bacon onto half of the slices, dividing evenly, then top the sandwiches with the remaining slices, aioli-side down.