Country Fried B.L.T. with Fresh Herb Aioli

1 cup mayonnaise (such as Hellman s®)

4 cloves garlic, minced

2 tablespoons fresh lemon juice

1 cup chopped fresh basil

1 cup chopped fresh dill

1 quart oil for frying

2 cups all-purpose flour

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon cayenne pepper

½ cup heavy cream

2 eggs, beaten

1 (1 pound) package bacon strips, halved

16 small sandwich rolls

4 tomatoes, sliced

salt and pepper to taste

½ head lettuce, chopped

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.