BAT Sandwich with Lemon-Basil Mayonnaise

Sandwich

• 8 slices thick-cut applewood smoked bacon or 16 slices thin-cut bacon
• 4 slices ciabatta bread, toasted once bacon is cooked
• 1 large beefsteak tomato, thick slices

Two handfuls arugula

• 1½ teaspoons quality olive oil

Fresh cracked pepper, to taste

Kosher salt, I use Diamond Crystal brand

Lemon-Basil Mayonnaise

• ½ cup quality mayonnaise
• 22 fresh basil leaves,
• 1 teaspoon lemon zest
• ½ small lemon, juiced
• ¼ teaspoon kosher salt, optional
• 1 clove garlic

Preheat oven to 400°F

1. Using a cast iron or baking sheet with a wire rack rack, place bacon in the oven and cook for 10 minutes or until bacon edges curl and desired crispiness is achieved. Once cooked, remove excess grease by using a paper towel-lined plate.
2. While bacon cooks, start making lemon-basil mayonnaise. Add all ingredients to a food processor or blender and pulse until basil leaves are finely chopped. You may have to stop the food processor a few times and scrape the sides down. Place in a sterilized container and set aside.
3. In a small bowl, add arugula, olive oil and a pinch of kosher salt (optional). Mix well and set aside.
4. Once bacon is cooked and drained of excess grease, toast ciabatta bread.
5. Assembly
6. Spread lemon-basil mayonnaise on both sides of toasted ciabatta bread.
7. Next, top with arugula.
8. Add beefsteak tomato slices. Top with a whisper of freshly cracked black pepper.
9. Add bacon slices.
10. Top with second slice of toasted ciabatta. Slice diagonally.