![](http://media3.gaggenau.com/Images/600x/MCIM03296695_1x1000-white-blank-image.jpg)
BLT with Tomato Confit and Aioli
Chef William Bradley
Addison, San Diego
![](http://media3.gaggenau.com/Images/600x/MCIM03296695_1x1000-white-blank-image.jpg)
Overview
Gaggenau Appliances: Combi-steam oven, convection oven, vacuuming drawer, induction or gas cooktop
Makes: 12 pieces
![Close-up of the BLT bites.](http://media3.gaggenau.com/Images/600x/24564319_GG-US-BJS-Recipe-BLT-with-Tomato-Confit-and-Aioli-image-02.jpg)
To serve the BLT’s, cut the bacon into 1 ½” x 1 ½” long strips. Place a sheet of the feuille de brick on a cutting board. Wrap the dough tightly around the bacon strip, then wrap with another sheet of pastry, trim the excess and brush the edge with egg white to seal.
Heat a skillet over moderate heat, level 7 Induction and level 7 Gas cooktops, add the canola oil and sear the wrapped bacon on all sides until golden and crispy. Rest for a few minutes, then cut each strip into 1” portions with a serrated knife. Garnish with a small dollop of the aioli, a rolled slice of tomato confit and a leaf of microgreens.
![](http://media3.gaggenau.com/Images/600x/MCIM03296695_1x1000-white-blank-image.jpg)
Dinnerware by Hering Berlin
Photography by Adahlia Cole and Colin Peck