Saturday, February 16, 2013

Italian BLT with Spinach Pesto Mayo


Gotta Love It!


There is nothing better than a great sandwich on lightly toasted bread, with fresh organic lettuce and tomatoes. The next best thing is a great sandwich on lightly toasted bread with bacon and Genoa salami and a little pesto to top it off. 


My sandwich adventures are far and vast. If you can eat it, it can become a sandwich, as least that's how I feel about it!


I made pesto for my baby girl because she loves pesto on her grilled cheeses. I decided to take the leftover pesto, add a little mayonnaise and make an Italian BLT with fresh spinach pesto. 


If you don't like Spinach you can substitute basil to make the pesto sauce. Sometimes I will use both
basil and spinach in my pesto sauce, I am a risk taker like that, when it comes to cooking. 


I made a triple stack, Yes, a triple stack, but I did share it! Let's Eat!
 
Italian BLT with Spinach Pesto Mayo

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

Spinach Pesto Mayo:

5 oz baby spinach
1/4 c. pine nuts
1/4 c. almonds
1/2 c. Parmesan cheese
2 cloves garlic
1 tsp. lemon zest
1 tsp. lemon juice
extra virgin olive oil
1/2 c. mayonnaise

Directions:

In a food processor or blender add all ingredients except olive oil and mayonnaise.  Process until coarse chopped.

While blender is running drizzle in olive oil until desired consistency. In a medium bowl mix mixture with mayonnaise and mix well. Refrigerate until ready to use.

Italian BLT:

Ingredients:

8 slices of country white bread
Genoa salami
1 pack of thick cut bacon
tomato, sliced
lettuce, rinsed, dried
pesto mayo (recipe above)
olive oil
garlic cube (optional)

Preheat oven to 375

In a flat sheet pan, place bacon and bake for 15-20 minute are until crisp. While bacon cooks in a medium pan add a teaspoon  of extra virgin olive oil and fry salami for about 3-4 minutes until crisp. Drain and set aside.

Toast bread, rub with a garlic cube on both sides of bread, spread with pesto on bottom bread, top with tomato, salami, bacon, and lettuce on top.

Enjoy!



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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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