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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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
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.
8 slices of country white bread
1 pack of thick cut bacon
lettuce, rinsed, dried
pesto mayo (recipe above)
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.