Not Just a BLT

SIZE
Makes: 2
PREPARATION
15 minutes
DIFFICULTY
-
Level 1
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.
Ingredients
¼ cup | Not Just Pesto |
¼ cup | mayo |
4 slices | sourdough bread |
4 leaves | romaine lettuce |
1 | large (ripe) heirloom tomato, sliced into rounds, halved |
Flaky sea salt |
6 strips | cooked bacon |