This dressy BLT has red and yellow tomatoes, assorted micro greens, aioli and thick-sliced bacon between two slices of challah. Served with Tri-Color Potato Salad.
2 large slices brioche or challah
1 tbsp. aïoli or lemon mayonnaise
Red and yellow tomato slices
3 slices thick-cut bacon, cooked
1⁄2 cup tri-color potato salad (recipe follows)
Gherkins and cocktail onions
Tri-Color Potato Salad:
Combine 2 cups cooked and sliced Yukon gold, purple, and red potatoes, 1⁄3 cup chives, 2 chopped hard-cooked eggs, and enough mayonnaise to moisten.
Yield: 21⁄2 cups.
1. Toast brioche and spread both slices with aïoli.
2. On one toast slice, layer tomatoes, bacon, and greens; top with second toast slice.
3. Serve with potato salad and garnish with gherkins and cocktail onions.