My all time favorite summer sandwich is a BLT. My Mom and I used to start eating them at the end of July when tomatoes began to ripen. We would eat standing up, barely leaving the toaster, to devour our favorite summer treat. We ate these on heavy rotation until the end of August.
Well, it’s that time of year again, so I picked up my tomatoes at the farmer’s stand and went to work. I’ve changed things up and instead of iceberg and slabs of bacon, I’ve created this divine sauce with bacon and basil.
Try this new take on the original BLT and make your August dinner an easy one.
- 8 slices sourdough bread
- 2–3 large red tomatoes, sliced
- 6 slices bacon, cooked and chopped
- 3/4 cup mayonnaise
- 1/4 cup basil, minced
- salt and pepper
- In a bowl combine mayo, chopped bacon, and minced basil. Mix together and set aside.
- Toast sourdough and spread a layer of sauce on bottom. Add desired amount of tomato slices. Salt and pepper tomatoes. Spread another layer of sauce on top slice.
- Cut and serve.