Not Just a BLT
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.
|¼ cup||Not Just Pesto|
|4 slices||sourdough bread|
|4 leaves||romaine lettuce|
|1||large (ripe) heirloom tomato, sliced into rounds, halved|
|Flaky sea salt|
|6 strips||cooked bacon|