Aioli: add all of the ingredients to a small bowl and mix together until combined. Keep cool in the refrigerator until it’s ready to use.
Spread the butter evenly on both sides of all the sliced bread and cook on low heat in a large skillet until browned, about 2 minutes per side.
To Plate: Spread some aioli on one side of a sliced toasted of bread and then layer on sliced leaf lettuce, sliced tomatoes, bacon, and sprouts. Spread some more aioli on another sliced of bread and then place it aioli side down onto the BLT sandwich and press down on it. Slice and serve.
Notes
Chef Notes:Make-Ahead: BLT sandwiches are meant to be eaten as soon as they are done being prepared.How to Store: If possible, keep all of the ingredients separate and covered and keep in the refrigerator for up to 3 days. If the sandwich is already made, then cover it and keep it in the refrigerator for 1 day. This will not freeze well.You can absolutely use plain sliced white bread.Tomatoes I like to use are vine-ripe, 5x6, Roma, heirloom, yellow, and green.