Preheat oven to 400°F.
For the roasted garlic: Slice about ½ inch off the top of a whole head of garlic to expose the cloves. Place the garlic on a piece of foil, drizzle with olive oil, and wrap tightly. Roast for 35–45 minutes, or until the cloves are soft, golden, and fragrant. Let cool slightly, then squeeze the roasted garlic cloves from their skins and use as desired. degrees and prep baking sheet with parchment paper
For the Bacon: Lay the bacon on a baking sheet or a wire rack. Brush maple syrup on both sides and season with black pepper, brown sugar, and red pepper flakes or cayenne pepper. Bake in the oven for 15 minutes, flipping halfway through. Check periodically as you approach the 15-minute mark, and cook longer if needed.
For the aioli: add mayo, lemon juice, roasted garlic, basil, chives and salt and pepper to a blender. Pulse until smooth. Add a drizzle of white truffle oil and pulse once more. Taste and adjust if needed.
Heat butter and a drizzle of olive oil in a skillet over medium heat. Once it begins to bubble, toast both sides of the brioche for 3-4 minutes.
To assemble, spread a generous layer of aioli on the untoasted side of each bread slice. Layer the bacon, seasoned tomato, lettuce, and red onion on one slice, then drizzle with additional aioli and top with avocado slices. Finish with the remaining slice of bread and serve.
Wrap in parchment paper and cut in half and enjoy! Serve with your favorite chips and drink.