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I’m a very enthusiastic fan of espresso so when I saw the words “espresso aioli” casually fly by when flipping through Saveur magazine I stopped in my tracks, ripped out the page and immediately ran into the kitchen to make it.
Now, after reading a recipe I generally have at least a vague idea of what the food will taste like but not this time. I could absolutely not imagine the flavor of espresso aioli and I’m guessing you can’t either, so let me explain. The texture of this aioli is very creamy and velvety. It has a deep, earthy taste as well as a bitterness that is surprisingly pleasant. The espresso comes through strongly but only toward the end. It certainly tasted interesting and I liked it a lot.
I drizzled the aioli onto a bacon, lettuce and tomato bagel here and it worked perfectly in that but feel free to substitute your bread of choice. Let me know what you think if you try it! :)
More delicious sandwich recipes:
- Grilled Cheese Sandwich with Tarragon and Bourbon Caramelized Shallots
- Smoked Salmon Panini with Lemon Dill Mayonnaise
- Leftover Thanksgiving Turkey Cranberry Grilled Sandwich
BLT Sandwich with Espresso Aioli
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced or pressed
- 1/8 teaspoon salt
- 1/2 cup canola oil
- 1/2 shot of espresso (1.5 tablespoons)
- bacon, baked until crispy
- Head on over to Saveur for instructions as to how to make the aioli.
- Assemble bread, lettuce, tomato and bacon into a sandwich and drizzle the aioli over the bacon.
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