Name: Brioche PLT
Prep time: 12 min
Total time: 12 min
Yield: 4
Ingredients: Aioli; 1/2 cup whole-egg mayonnaise; 1 garlic clove, minced; 1 tablespoon lemon juice; 1 tablespoon parsley, chopped; salt flakes and cracked black pepper; PLTs; 4 brioche rolls, halved, or 8 slices of brioche loaf; 8 lettuce leaves; 2 tomatoes, sliced; 8 slices prosciutto

Ingredients

Aioli

1/2 cup whole-egg mayonnaise

1 garlic clove, minced

1 tablespoon lemon juice

1 tablespoon parsley, chopped

salt flakes and cracked black pepper

PLTs

4 brioche rolls, halved, or 8 slices of brioche loaf

8 lettuce leaves

2 tomatoes, sliced

8 slices prosciutto

Method

Brioche PLTs

1.Create Aioli using method below.

2.Toast brioche and spread one half of roll, or one slice of loaf, with aioli. Place lettuce leaves on top of aioli, followed by tomato slices, prosciutto and pepper to taste.

Aioli

3.In a small bowl whisk together mayonnaise, garlic, lemon juice and parsley. Season with salt and pepper to taste.

You get what you pay for with prosciutto, although the cheaper versions found in supermarkets are usually pretty good. The more expensive prosciutto usually imported from Italy, is finer quality meat and air-dried for longer therefore having a more intense flavor. I don’t be alarmed by the fat on the edge of the prosciutto, and don’t cut it off it has loads of flavour. We’ve substituted traditional bacon used in a BLT with prosciutto to arrive at our PLT.
Note

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Ingredients

Method

Brioche PLTs

Aioli

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