Although it’s not officially summer yet on the calendar, I think most of make the mental shift once school’s out, and the temperatures trend beyond 70 degrees. It’s especially easy to make the transition here at the beach, where we’re surrounded by tropical foliage, sea breezes and local produce (which is not a thing until late June in Ohio). Moments takes most of its inspiration from the seasons, as we eagerly anticipate the new energy that goes hand-in-hand with Mother Nature’s mood. The summer season ushers in the farm fresh produce we live for, effortless meals and wardrobes, as well as a more laidback approach to our day-to-day routine. Of course, food is our True North and we absolutely have our seasonal favorites. When we think of a summer afternoon, the answer is easy – a Classic Tomato Basil BLT with an of the moment twist (lemon basil mayo).
Honestly, it wouldn’t be summer without hassle-free classics. Whether you’re putting together a picnic or lunching by the pool, the BLT is a perfectly packable, seasonal solution. Assembling our favorite version of the classic BLT sandwich is as simple as grabbing a few warm from the sun, earthy tomatoes and slicing them thick. Then, toasting our favorite GF white bread, and generously slathering both slices with homemade basil mayonnaise. The rest is a breeze, just layer the juicy tomatoes and bacon. The result is a a sweet, salty, “best in the summer” delicacy – the Classic Tomato Basil BLT.
Enjoy!
Kim and Tess
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.
