This BAT Sandwich is layered with thick-cut bacon, arugula, and juicy tomatoes. Homemade basil mayo ties it all together for a delicious, flavor-packed meal.
This BAT sandwich was inspired by our favorite meal at the (sadly closed) Steeping Room here in Austin. It’s a twist on the classic BLT, but instead of lettuce, it’s elevated with peppery arugula and includes a generous smear of homemade basil mayo.
It comes together quickly and goes great with a side of chips or a salad, making it the perfect meal for a quick lunch! For more sandwich recipes, try our Fried Egg Sandwich with Chipotle Mayo or this Italian Ciabatta Sandwich with Calabrian Chile Mayo.
Ingredient Notes
The full list of ingredients and their quantities is in the recipe card below. Here you’ll find notes on specific ingredients as well as any substitutions.
- Bacon: We use thick-cut.
- Arugula: The pepperiness of this leafy green adds a nice bite of flavor.
- Tomatoes: You can use 2 Campari tomatoes or 1 beefsteak.
- Extra-Light Olive Oil: Don’t use extra-virgin olive oil as that would overpower the other flavors in the mayo.
- Fresh Basil: Cut off the large stems, but keep the smaller ones.
- Egg: This acts as an emulsifier for the mayo and makes it extra creamy.
- Apple Cider Vinegar: We like the flavor of it best in the mayo, but you can substitute it with white wine vinegar if you’re in a pinch.
- Dijon Mustard + Lemon Juice: These add a slight tang as well as an extra layer of flavor to the mayo.
- Sandwich Bread: We use the 21 whole grains and seeds bread from Dave’s Killer Bread. We prefer the flavor of whole wheat but white bread is fine too.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Make the basil mayo. Put all the ingredients for the mayo into an immersion blender cup and blend until smooth.
STEP 2: Toast the bread. Set it aside on a wire rack to cool while you cook the bacon.
STEP 3: Cook the bacon. Place the strips of bacon onto a hot skillet and cook on both sides until crispy. Set aside on a paper towel lined plate to drain the excess fat.
STEP 4: Assemble the sandwiches. Slather about ½ tbsp of basil mayo onto each slice of bread then add bacon on one side and arugula and tomatoes on the other. Close the sandwich and enjoy!
Expert Tips
- Cool the toast on a wire rack. If the bread is too warm, the mayo will melt right into so it’s best to cool it while you cook the bacon. A wire rack will ensure even cooling so it doesn’t get soggy on one side.
- Use rice bread for a gluten-free option. We like Rudi’s gluten-free bread.
FAQ
It should last up to a week in the fridge when stored in a well sealed jar.
Use the leftovers for breakfast potatoes, fries, burgers, or more sandwiches!
If you made this BAT Sandwich recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
BAT Sandwich
Equipment
- Immersion Blender
Ingredients
Basil Mayo
- 1 cup (250 ml) extra-light tasting olive oil
- 1 large egg
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp dijon mustard
- ½ tsp fine sea salt
- 1 tbsp lemon juice
- ¼ tsp ground black pepper
- ¾ cup (34 g) basil packed, larger stems removed
BAT
- 8 slices sandwich bread we use whole wheat
- 12 slices thick-cut bacon
- 4 tbsp homemade basil mayo divided
- 1 cup (30 g) arugula packed
- 2 campari tomatoes or 1 beefsteak tomato, sliced
Instructions
- Add all the ingredients for the basil mayo to a tall blending cup in the order listed. Use an immersion blender to blend the ingredients until smooth. Set aside.
- Toast the bread and set aside on a cooling rack.
- Heat a large skillet over medium-high heat and cook the bacon for 8-10 minutes, flipping halfway through. When done, set aside on a paper towel lined plate.
- For the sandwich, add ½ tbsp of basil mayo to each slice of bread. Break the bacon slices in half and stack on one side. Add the arugula and tomatoes on the other side and close the sandwich. Enjoy with a side salad or chips!
Notes
- The mayo makes about 12 oz or 350 ml. Store the leftovers in a well-sealed jar and keep in the fridge for up to 1 week.
- Cooling the bread is important as it prevents the mayo from melting into it. The cooling rack also keeps one side from getting soggy.
- For a gluten-free option, we recommend Rudi’s gluten-free bread.
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