by bobzaguy
Photo by bobzaguy
bobzaguy's Notes:
4 pieces thick-sliced bacon (Neuskie's is nice) Ask a question about this ingredient
1/2 teaspoon cracked black peppercorns Ask a question about this ingredient
10-12 large fresh basil leaves Ask a question about this ingredient
1 medium ripe tomato, peeled and thick-sliced Ask a question about this ingredient
salt and fresh ground black pepper to taste Ask a question about this ingredient
2 slices Italian style bread Ask a question about this ingredient
2-3 tablespoons mayonnaise Ask a question about this ingredient
6 large fresh basil leaves, chiffonade Ask a question about this ingredient
Fry bacon over medium low heat until evenly done, not too crisp. Season bacon slices with cracked black pepper as they crisp.
Ask a question about this stepStack 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.
Ask a question about this stepDivide 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.
Ask a question about this stepDrain 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.
Ask a question about this stepSlice in half and enjoy with a tall glass of iced lemon-limeade.
Ask a question about this stepDouble the ingredients to make the number of sandwiches you need.
Ask a question about this stepBasil makes a great sub for lettuce....soooo much more flavor. Too bad Cabernet doesn't go with it!
This looks great!
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.
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!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Glad I saw this recipe! I have all the ingredients at home and will have to leave the office and make this for lunch!