Recipes Ingredients Meat & Poultry Pork Recipes Oven-Dried BLT Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Slices of our Dried Tomatoes in Olive Oil and roasted-garlic mayonnaise intensify a classic BLT. Ingredients 1 small head garlic 1 teaspoon olive oil 2 sprigs fresh thyme, rosemary, or oregano 12 strips bacon, preferably thickly sliced and smoked or peppered ½ cup mayonnaise 1 baguette, about 25 inches long 1 small head Bibb or Red Leaf lettuce 20 Dried Tomatoes in Olive Oil slices Salt and freshly ground pepper Directions Heat oven to 375 degrees. Rub entire head of garlic with olive oil. Place on aluminum foil, add herbs, and wrap tightly. Cook until cloves are soft, 25 to 35 minutes. Set aside to cool. Working in batches, fry bacon in a heavy skillet over medium heat until crisp. Transfer bacon to paper towels to drain. Squeeze roasted garlic out of each clove onto a cutting board. Transfer soft garlic to a medium bowl; mash with a fork until smooth. Stir in mayonnaise, and set aside. Slice baguette in half lengthwise. Spread each half with garlic mayonnaise. Arrange lettuce over bottom half. Top with bacon and tomatoes; season with salt and pepper. Close with top half of baguette; cut into thirds. Rate it Print