“Bacon is considered by many (myself included) to be the ice cream of meats. Breading and frying it in oil takes it to a completely new level. I serve these on slider buns as appetizers for parties.” - by Tzerris
Ingredients
Adjust Servings
Original recipe yields 16 sandwiches
Directions
- Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
- Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
- Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
- Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.
Nutrition
Amount Per Serving (16 total)
- Calories
- 355 cal
- 18%
- Fat
- 25.3 g
- 39%
- Carbs
- 24.5 g
- 8%
Based on a 2,000 calorie diet
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