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  • Ricardo Lopez

    California BLT with Avocado Basil Mayonnaise Ingredients: 3 slices bacon 2 slices good-quality white bread 1 tomato, the best you can find 1/2 ripe avocado Iceberg lettuce Basil Mayonnaise (recipe follows) Directions: In a large skillet, fry the bacon until crisp. Drain on a plate lined with paper towels. Toast the bread. Slice the tomatoes and avocado. Spread one piece of bread with the basil mayonnaise. Top with the lettuce, tomato, bacon and as many avocado slices as you are happy to eat. Place the other slice of bread on top and cut in half if desired. Basil Mayonnaise Ingredients: 1/4 cup packed basil leaves 2 tablespoons olive oil 1/2 teaspoon lemon juice 1 medium garlic clove, chopped Zest of one lemon 1/2 cup mayonnaise Directions: In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (Large, tough basil leaves will probably stay fairly chunky, which is fine.) Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined. Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.

  • aubergine QRV

    California BLT with Avocado and Basil Mayonnaise. 20 sandwich recipes at link.

  • Soraya Zaumeyer

    Sandwiches of All Shapes & Sizes: 20 Sandwich Recipes for a Better Lunch Recipe Roundup | The Kitchn

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