BLT With Cider Aioli

A simple sandwich with a bowl of soup or mixed greens salad for supper can be just the ticket. The recipe, BLT with Cider Aioli, is from a new apple book, The Comfort of Apples by Philip and Lauren Rubin (Lyons Press).

It's a twist on the classic bacon, lettuce, and tomato sandwich with the addition of apples and a cider aioli.

An aioli (ay-OH-lee) typically hails from the Provence region of southern France. But this aioli is made with sour cream instead of the traditional strong garlic-flavored mayonnaise. And the salty bacon, tart apples, and sweet-and-tangy cider aioli are spot-on.

Makes 4 sandwiches

For the cider aioli:

2 cups cider

1 to 1 1/2 cups sour cream or creme fraîche

For the sandwiches:

8 slices favorite bread, toasted

1 small head romaine or bibb lettuce, cleaned and separated

8 strips bacon, cooked to desired crispness

2 cups thinly sliced apples

1 large tomato, cut into 1/4-inch slices

1. To make the cider aioli: In a medium saucepan over high heat, bring the cider to a boil. Reduce until it reaches a syrupy stage, about 15 minutes. You should have about 1/4 cup or so. Let cool. In a bowl, whisk the cider reduction with the sour cream. Set aside until ready to use.

2. To make the sandwiches: Spread 1 tablespoon of the cider aioli over each slice of bread. Layer the sandwiches, starting with one leaf of lettuce, then 2 strips of bacon, apple slices, and a tomato slice. Top with another leaf of lettuce if desired. Top with the remaining toast slice, cut in half diagonally and serve.

Note: You will have leftover aioli, which also can be served with fried or roasted chicken.

Per serving (based on whole-wheat bread: 287 calories, 13 grams protein, 38 grams carbohydrates, 11 grams fat, 25 milligrams cholesterol, 682 milligrams sodium, 5 grams dietary fiber.