BAT Sandwich
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.
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.
Nutrition
Serving: 1 sandwich | Calories: 488kcal | Carbohydrates: 46g | Protein: 25g | Fat: 23g | Sodium: 1076mg | Fiber: 10g | Sugar: 11g
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