Here's how to make the Birchwood Cafe's BLT at home

Can't make it to the Birchwood Cafe for chef Marshall Paulsen's life-affirming BLT (pictured, above)?

Make it at home, following the recipe in "The Birchwood Cafe Cookbook."

Wait, a recipe for a bacon, lettuce and tomato sandwich? Since the principal ingredients are named in the sandwich's name, what's to know?

Turns out, plenty. At least the B'wood's version, which subs out the standard mayonnaise for a pesto-enriched aioli. Then Paulsen turns to another glorious late-summer staple, one that was born to complement peak-season tomatoes, for the big finish.

Yes, sweet corn. Sweet corn that's fattened up in cream, and given a chipotle zinger.

For those who want to really want their home version to resemble the B'wood's, consider dropping by the restaurant and picking up a loaf of the kitchen's "Birdseed" bread. It's the bread that Paulsen calls upon for his BLT, a sturdy formula that includes whole wheat flour, barley, sunflower seeds, flax seed, millet and rolled oats. It's sweetened with molasses and maple syrup, and goes for $5 a loaf.

And purists can also pick up a pound ($9) of thick-cut bacon from Fischer Family Farms Pork. It's the same (top-notch) bacon that Paulsen uses, and it's available in the cafe's refrigerated case.

HEIRLOOM TOMATO SWEET CORN BLT

Makes 6 sandwiches.

Note: "Every year, when tomatoes are at their peak, we make these sandwiches in honor of Tom Taylor, a beloved local food advocate who was instrumental in the early days of the Twin Cities co-op movement," writes Tracy Singleton and Marshall Paulsen in their "The Birchwood Cafe Cookbook" (University of Minnesota Press). "He lived in the Seward neighborhood and was a true friend of the Birchwood – and he loved these BLTs."

1 lb. bacon

½ c. Birchwood Aioli (see Recipe, below)

1 tbsp. Arugula Basil Pesto (see Recipe, below)

12 slices bread, toasted

12 lettuce leaves

2 large heirloom tomatoes, sliced

Sweet Corn Chipotle Coulis (see Recipe, below)

Directions

In a large skillet over medium heat, fry bacon, turning often, until it is browned and crisped on both sides, about 10 to 15 minutes. Drain bacon on paper towels.

In a medium bowl, whisk together 1/2 cup Birchwood Aioli with 1 tablespoon Arugula Basil Pesto. Liberally spread mixture over one side of each slice of toasted bread. Evenly divide lettuce leaves among 6 pieces of toasted bread. Evenly divide tomato slices evenly among 6 sandwiches, then evenly divide bacon among 6 sandwiches. Finally, evenly divide Sweet Corn Chipotle Coulis among 6 sandwiches. Top sandwiches with remaining 6 slices of toasted bread. Slice diagonally, and serve immediately.

BIRCHWOOD AIOLI

Makes 1 cup.

Note: Rice bran oil is available at most natural foods co-ops. From "The Birchwood Cafe Cookbook."

4 cloves garlic, peeled

2 pasteurized egg yolks

1 tbsp. freshly squeezed lemon juice

1 tsp. Dijon mustard

½ c. rice bran oil

Salt and freshly ground white pepper

Directions

In a food processor fitted with a metal blade, puree the garlic, egg yolks, lemon juice and mustard. With processor running on high, add the oil slowly, drop by drop, until a mayonnaise forms. Season with salt and white pepper to taste. Refrigerate in a tightly sealed container for up to a week.

ARUGULA BASIL PESTO

Makes about 1 cup.

Note: From "The Birchwood Cafe Cookbook."

3 large garlic cloves

½ c. pine nuts

½ c. coarsely grated Parmesan cheese

2 c. fresh basil leaves

1 c. arugula leaves

2/3 c. extra-virgin olive oil

Salt and freshly ground black pepper

Directions

In a food processor fitted with a metal blade, chop garlic. Add pine nuts, Parmesan, basil and arugula, and process until finely chopped. Pulse in oil until it is incorporated but the pesto is not completely smooth. Season to taste with salt and pepper.

SWEET CORN CHIPOTLE COULIS

Makes about 1 ½ cups.

Note: From "The Birchwood Cafe Cookbook."

"Ready in minutes, this simple condiment is perfect swirled into chilled tomato soup, spooned onto grilled sausages or served as a dip for chips," writes Tracy Singleton and Marshall Paulsen in "The Birchwood Cafe Cookbook."

1 large ear sweet corn

½ c. heavy cream

1 small chipotle pepper

Salt and freshly ground black pepper

Directions

Place chipotle pepper in a dish of warm water until it has softened, about 5 to 8 minutes. Halve the chipotle and remove and discard the seeds and veins.

Shuck the sweet corn, removing corn silk, and slice the kernels from the ear. In a small saucepan over medium heat, combine corn kernels, chipotle and cream and bring to a boil. Reduce heat to low and simmer until corn is very soft. Remove from heat and season with salt and pepper to taste. Puree the mixture, using an immersion blender, blender or food processor. Serve warm or at room temperature. Refrigerate in a tightly sealed container for up to 5 days.