We make the most of tomato season by using fresh heirlooms and a zippy spread of not just pesto mixed with mayo.
Use large loaf of crusty bread( we love a sourdough boule), and slice it on the diagonal to get the largest surface area of bread.
If the bread is super fresh, we like to leave it un-toasted which keeps the sandwich cold and refreshing on the beach, at a picnic, or on a hot summers day. Pro Tip: Start with the lettuce first, then the tomatoes, then the bacon so the bread doesn’t get soggy.
The infused mayo yields 1/2 cup which is more than you need for two sandwiches but we keep it in the fridge to spread on sandwiches, schmear on toast, or use as a dip for veggies throughout the week.
To assemble the sandwiches, top 2 of the pieces of bread with the lettuce, followed by the tomatoes. Add a sprinkle of sea salt over the surface of the tomatoes, and finally the bacon. Top with the remaining pieces of bread, slice in half, and enjoy!
Submit your review
Average rating: 0 reviews