BYOwnBob's BBT

July  5, 2010
0 Ratings
Author Notes

I made this recipe about 8-9 years ago when tomatoes and fresh basil were at the tops of their flavors. I was tired of the same old BLT and wanted to pump up the flavors. —bobzaguy

  • Serves 1
  • The sandwich
  • 4 pieces thick-sliced bacon (Neuskie's is nice)
  • 1/2 teaspoon cracked black peppercorns
  • 10-12 large fresh basil leaves
  • 1 medium ripe tomato, peeled and thick-sliced
  • salt and fresh ground black pepper to taste
  • 2 slices Italian style bread
  • The mayonnaise
  • 2-3 tablespoons mayonnaise
  • 6 large fresh basil leaves, chiffonade
In This Recipe
  1. Fry bacon over medium low heat until evenly done, not too crisp. Season bacon slices with cracked black pepper as they crisp.
  2. Stack and roll 6 basil leaves into a cylinder and thinly slice (chiffonade) the basil. Add to mayonnaise in a small bowl and combine. Season lightly with salt and pepper.
  3. Divide and spread the basil mayo on both slices of bread. Divide and arrange 10-12 whole basil leaves on the 2 slices of bread. Arrange the sliced tomato on one slice and season tomatoes with salt and freshly ground black pepper to taste.
  4. Drain bacon slices on paper towels and place on top of the tomato. Top the bacon with the second bread slice with basil to make a sandwich.
  5. Slice in half and enjoy with a tall glass of iced lemon-limeade.
  6. Double the ingredients to make the number of sandwiches you need.

See what other Food52ers are saying.

  • theicp
  • dymnyno
  • cheese1227
  • bobzaguy