The sandwich of summer, this classic BLT has all the right stuff. Thick, crispy bacon, juicy right off-the-vine tomatoes, and the freshest tasting lemon, basil mayonnaise. It’s creamy, peppery and citrusy, which is a perfect balance to the sweet tomatoes, salty bacon and toasted bread. White bread is non-negotiable for this classic, warm weather treat. Gluten-free, of course!
Classic Gluten-Free BLT with Lemon Basil Mayonnaise
Ingredients
For the Sandwich
- 6 thick-cut slices smoked bacon
- 4 slices gluten free white bread *we prefer Udi's
- 1 large, ripe tomato slice thick
- Kosher salt and freshly ground black pepper
For the Basil Mayonnaise
- 1 cup Duke's mayonaisse
- 10-15 basil leaves, chopped
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon good olive oil
- 1 teaspoon minced garlic
Instructions
- Preheat the oven to 400 degrees.
- Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
- Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.
- Toast the bread slices. Spread the mayonnaise mixture on the top of 1 slice of bread. Place the sliced tomato and bacon on top of the second bread slice. Place the slice with the mayonaisse on top. Cut in half and serve.
