In a small bowl, whisk together the egg yolk, vinegar, lemon juice and mustard in a small bowl. Transfer mixture into a food processor or blender.

Add the roasted garlic and pulse until well combined.

With the motor running, add ¼ cup of the olive oil into the food processor a few drops at a time. Allow each addition to incorporate fully before adding the next drip. Continue processing until fully combined and emulsified. (Note: If mixture begins to separate, stop adding more oil. Process until mixture comes together again and then proceed with the remaining oil.)

Gradually add the remaining ½ cup of olive oil in a very slow, steady stream.

Add the salt and cayenne pepper; blend until fully combined. (Tip: If the aioli is too thick, add several drops of water to thin it out.)

Refrigerate any leftovers. (Note: The flavors will meld and this aioli will taste better if you allow it to sit in the refrigerator overnight.)

Cook the bacon in a large skillet over medium-high heat until crispy, about 10-12 minutes. Pat the slices dry on paper towels once cooked.

Lightly toast the 4 slices of bread.

Spread 1 Tbsp of Roasted Garlic Aioli on each slice of bread.

Layer lettuce, tomatoes, fresh basil leaves (optional) and cooked bacon on the top of 2 of the slices.

Place the remaining slices of bread on top and enjoy!

Refrigerate any leftover Roasted Garlic Aioli and consume within 2-3 days.