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
1/2 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
Preparation
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.
