Preheat oven to 400 degrees F (200 degrees C).
Bacon (12 pieces)
on a baking sheet and bake for 15 to 20 minutes or until crispy. Set aside to cool before adding to slider.
Make the aioli. In a bowl, combine
Mayonnaise (1 cup)
, zest and juice from
Saffron Threads (1 pinch)
Salt (to taste)
Ground Black Pepper (to taste)
. Place bowl in the fridge for at least 30 minutes to allow the flavors to combine.
Preheat a large skillet to medium-high heat. Add
Olive Oil (2 Tbsp)
to the pan. Add
along with one clove
Garlic (5 cloves)
Crushed Red Pepper Flakes (1 tsp)
Kosher Salt (1 pinch)
. Cook for about 5 minutes or until soft. Set aside.
Red Onion (1)
Red Bell Pepper (1)
, and add
Bay Leaf (1)
Fresh Basil (1/2 cup)
, 1/3 cup water (more if needed).
Simmer veggies for about 15 minutes until everything is well combined. Remove bay leaf before serving.
Take about a teaspoon of the lemon saffron aioli and spread it over the top of the bottom
Slider Buns (12)
Lay a piece of bacon on top-you may need to break the bacon in half. Top with about 2 tablespoons or more of the ratatouille.
Arugula (3 cups)
and more lemon saffron ailoi. Top with bun and enjoy!