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
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Ingredients
- The sandwich
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4 pieces
thick-sliced bacon (Neuskie's is nice)
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1/2 teaspoon
cracked black peppercorns
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10-12
large fresh basil leaves
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1
medium ripe tomato, peeled and thick-sliced
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salt and fresh ground black pepper to taste
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2
slices Italian style bread
- The mayonnaise
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2-3 tablespoons
mayonnaise
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6
large fresh basil leaves, chiffonade
Directions
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Fry bacon over medium low heat until evenly done, not too crisp. Season bacon slices with cracked black pepper as they crisp.
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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.
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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.
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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.
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Slice in half and enjoy with a tall glass of iced lemon-limeade.
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Double the ingredients to make the number of sandwiches you need.
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