BLT, one of the most classic and if the ingredients are fresh, flavorful sandwiches ever. Will and I went on a picnic at Green Lake last Friday night for a date. It was an incredibly fun meal after walking the 3 miles around the lake. The sun was shining, the chardonnay was chilled, what more could I ask for right? One thing; I wish I would have know about making basil mayonnaise. That would have completed an almost perfect evening. Today for lunch I made another blt with homemade bread and basil mayonnaise. Amazing flavor! I highly recommend taking the 5 minutes it takes to make to complete your next BLT experience. Enjoy!
3 slices bacon
2 slices good-quality white bread
1 tomato, the best you can find
1/2 ripe avocado
Basil Mayonnaise (recipe follows)
In a large skillet, fry the bacon until crisp. Drain on a plate lined with paper towels. Toast the bread. Slice the tomatoes and avocado.
Spread one piece of bread with the basil mayonnaise. Top with the lettuce, tomato, bacon and as many avocado slices as you are happy to eat. Place the other slice of bread on top and cut in half if desired.
Adapted from Orangette
Makes about 1/2 cup
1/4 cup packed basil leaves
2 tablespoons olive oil
1/2 teaspoon lemon juice
1 medium garlic clove, chopped
Zest of one lemon
1/2 cup mayonnaise
In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (Large, tough basil leaves will probably stay fairly chunky, which is fine.)
Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined. Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.
Recipe from The Kitchn