Gluten-Free Turkey BLT with Homemade Aioli
  • 5 MIN PREP
  • 20 MIN TOTAL
  • 4 SERVINGS

keto turkey BLT with homemade aioli

Make a BLT that’s worthy of being on the menu at your favorite cafe. The secret is a homemade aioli—and Mikey's Gluten-Free English Muffins, of course!

Ingredients:

  • 1 egg yolk
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 2 teaspoons white vinegar
  • Juice from 1 lemon
  • 1 teaspoon dijon mustard
  • 1 splash Tabasco sauce
  • ¾ cup extra virgin olive oil
  • 8 slices bacon
  • 1 box Mikey’s Gluten-Free Original English Muffins
  • 8 leaves Romaine or leaf lettuce
  • 1 beefsteak tomato, sliced
  • 8 ounces high-quality sliced turkey breast

Instructions:

For the aioli:

  1. In a blender or food processor, combine egg yolk, salt, garlic powder, vinegar, lemon juice, mustard and Tabasco. Blend until thick.
  2. Drizzle in olive oil while blending. Combine until smooth.

For the sandwich:

  1. Heat oven to 400 F. 
  2. Place bacon on a parchment-lined baking sheet (or use a rack if you have one). Bake 12-15 minutes until desired crispness. 
  3. Remove to a paper towel-lined plate to drain.
  4. Toast English muffins according to the package directions.
  5. Spread muffins with aioli and stack with lettuce, tomato, turkey and bacon. Close sandwiches with tops and serve.

NUTRITION FACTS

  • Calories

    719
  • Carbs

    6 G
  • Sugar

    2 G
  • Fat

    66 G
  • Sat Fat

    12 G
  • Protein

    27 G