Today marked the beginning of my baby brother’s graduation week, and when big events, like graduation, happen in our house, we tend to celebrate for at least a week. It’s more fun that way! In honor of his big week, my mom let little bro name all the things he wants to eat. Naturally, he wanted bacon. (It’s not something we usually have in the house, and some amount of begging is usually involved to get it on the grocery list.)
If our little graduate could have his way, we would probably be eating bacon sandwiches for the rest of the week. Luckily, my mom reminded him of the Pesto BLTs he had so enjoyed last summer. Done deal. Pesto BLTs it was.
We discovered pesto mayonnaise last year when we added some leftover pesto to our mayo for a twist on the classic, and we will never go back! (Try it – I bet you won’t either!) And, besides being AMAZING, the best thing about our discovery of pesto mayo is that it makes every sandwich taste better: paninis, grilled cheese, hamburgers, you name it!
1 loaf round rustic Italian bread, sliced and toasted
Pesto mayonnaise: 1/4 cup pesto + 2 tablespoons mayo, combined
1 package uncured bacon
1 head romaine lettuce
3 medium tomatoes
Preheat oven to 400 degrees, and line a jellyroll pan with aluminum foil. Place a cooking rack on top of the jellyroll pan. (The jellyroll pan will catch the bacon grease.) Lay the bacon out flat on the rack. Cook to desired crispness, turning occasionally. About 15 minutes.
While bacon is crisping up, cut tomatoes into slices.
Time to assemble! Spread pesto mayonnaise on both sides of your toasted bread.
Top with Bacon…
Ta da! Pesto BLT. YUM!
Happy Graduation Week, Sean! We are all SO proud of you!! (And, we would have eaten bacon sandwiches for seven days straight, if that’s what you had really wanted…)