Ingredients

• 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
• 1/2 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
• 1/2 head lettuce, chopped

Instructions

1. Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 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.
4. 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.
5. 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.
6. 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.