BYOwnBob's BBT

October  4, 2022
0 Ratings
  • Serves 1
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

What You'll Need
  • 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
  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

6 Reviews

theicp July 12, 2010
Glad I saw this recipe! I have all the ingredients at home and will have to leave the office and make this for lunch!
dymnyno July 11, 2010
Basil makes a great sub for lettuce....soooo much more flavor. Too bad Cabernet doesn't go with it!
cheese1227 July 6, 2010
This looks great!
bobzaguy July 7, 2010
Thanks cheese1227...and it tastes fantastic!
bobzaguy July 5, 2010
This group of flavors is so very delicious. Sadly it is only a few weeks of the year that you can enjoy this when the local tomatoes are perfectly ripe.
Don't be shy with the basil, use as much as you have available. More is better here.
bobzaguy July 7, 2010
Normally I am a wine-with-food guy, but there really isn't a wine that can handle basil, ripe tomato and smoked bacon flavors all at once. I made these as mini-BBTs once for a summer concert picnic and served margaritas. It also would work with a basil-lime vodka and tonic or gin and tonic. I know it would be fun to try!