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 Open-Faced Tomato Sandwiches with Basil Mayonnaise and Bacon
Created by Rori Trovato
From Great Food in the September 2007 issue of
O, The Oprah Magazine
Serves 4


Open-Faced Tomato Sandwiches with Basil Mayonnaise and Bacon This mouthwatering, overloaded bacon and tomato sandwich is built on a slice of sourdough bread spread with basil-and-lemon mayonnaise.

INGREDIENTS

  • 1/3 cup mayonnaise
  • 1/2 cup basil leaves
  • Sea salt and freshly ground pepper, to taste
  • 1/2 tsp. fresh lemon juice
  • 4 slices bacon
  • 4 (1-inch-thick) slices sourdough bread
  • 4 (3/4-inch-thick) slices beefsteak tomato

In the bowl of a food processor with knife blade attached, combine mayonnaise, basil leaves, 1/4 tsp. salt and lemon juice. Puree until smooth. Transfer to a bowl and refrigerate until ready to use.

In a large skillet over medium-low heat, cook bacon until very crispy. Transfer to a paper-towel-lined surface; when cool, break into 1/4-inch chunks.

Toast bread. Spread each slice with about 1 Tbsp. basil mayonnaise. Sprinkle with bacon, dividing it evenly among the 4 sandwiches. Top each with a tomato slice and season with sea salt and pepper before serving.
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