Recipe for the world's best bacon, lettuce and tomato sandwich
I know what you're thinking: a BLT is a BLT is a BLT, so what makes this the world's best bacon, lettuce and tomato sandwich? Homemade basil mayonnaise, that's what. I used my immersion blender and an easy mayo-in-a-jar method from Pille at nami-nami (video recipe) to spin my pungent garden basil into gold. When that mayo met bacon and a farm-fresh, juicy tomato... well, it was magic, pure and simple. I made the mayo in a canning jar with a plastic lid, and it lasted in the refrigerator for three days, by which time I'd used up every bit of bacon and lettuce and tomato in the house, making one BLT after another.
For the mayonnaise:
1 large egg
1 tsp Dijon mustard
5 large basil leaves, chopped
1 Tbsp lemon juice
Pinch of kosher salt and fresh black pepper
1/2 cup canola oil
1/2 cup olive oil (not extra-virgin), or another 1/2 cup of canola
For the sandwich:
8 slices bacon
4 ciabatta rolls (or any firm bread)
1 large tomato, sliced into 1/4-inch
1/2 small head of romaine lettuce
In a one-quart, wide-mouth mason jar (or any other tall jar with a wide opening), place the mayonnaise ingredients in the order listed. Set the speed to high (I use the purée setting), place the immersion blender over the egg, and push the ON button. When you start to see streaks of mayonnaise in the bottom of the jar, slowly start moving the blender upwards, until all of the ingredients have turned to mayonnaise. (This will take less than 1 minute.) Put the cap on the jar, and refrigerate until ready to use.
In a large nonstick frying pan, place the slices of cold bacon. Turn heat to low, and cook, turning once, for 6-7 minutes or until the bacon is browned but not too crisp. Remove bacon to a paper-towel-covered plate to drain.
Slice the ciabatta rolls in half, and toast on a griddle or under the broiler until light brown.
Slather the inside of the rolls, top and bottom, with the basil mayonnaise. On the bottom half of the roll, layer lettuce, one fat slice of tomato, and bacon (2 slices per sandwich). Cover with the top half of the roll, and press down lightly. Cut in half with a serrated knife, and serve.
More recipes in The Perfect Pantry:
Bacon jam and cheese panini
Bacon, lettuce and tomato sandwich with turkey and chipotle mayo
Deconstructed spinach salad on a crunchy whole wheat rice cracker
Asparagus, cheese and bacon pizza on a pita
Other recipes that use these pantry ingredients:
Open faced mushroom, onion, and bacon sandwich, from Sophistimom
Grilled cheese with bacon sandwich, from Sarah's Cucina Bella
Bacon and marmalade sandwich on pumpernickel toast, from Blue Kitchen
French toast and bacon sandwich, from Baking Bites
Mini bacon tomato and basil sandwiches, from Framed Cooks