BLT with Lemon Basil Mayo

BLT sandwich with lemon basil mayo cut in half.

4.67 from 3 votes

This BLT sandwich recipe is made with crispy bacon, fresh lettuce and tomato, and topped with a homemade garlic lemon basil mayo for a twist!

Prep Time10

Cook Time20

Total Time30

Course: Lunch

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: lemon basil blt, blt with herb mayo, lemon basil mayo

Servings:

Calories: 841kcal

Author: Christine Rooney

Ingredients

For The Sandwich:

8 slices gluten free sandwich bread can use any sandwich bread if not gluten free
1 lb. bacon make sure brand is gluten free
2 Roma tomatoes or tomatoes of choice
1 bunch leafy green lettuce or greens of choice

For The Lemon Basil Mayo:

1 cup mayo
2 cloves garlic
¼ cup lemon juice
1 packed cup fresh basil leaves
⅛ tsp. kosher salt
⅛ tsp. pepper

US Customary - Metric

Instructions

For The Lemon Basil Mayo:

Place 1 cup mayo, 2 cloves garlic, ¼ cup lemon juice, 1 cup fresh basil leaves, and ⅛ tsp. each kosher salt and pepper in a food processor.
Pulse all of these ingredients until completely combined.

For The Sandwich:

Cut 2 Roma tomatoes (or tomatoes of choice) into slices and tear a few large pieces from a head of leafy green lettuce.
Toast 8 slices of gluten free sandwich bread (or any bread if not gluten free) using toaster, toaster oven, or in the oven.
If toasting the bread in the oven, place the bread slices on a baking sheet and heat for 3-4 minutes on the first side. Flip the bread, and toast for an additional 3-4 minutes on the second side.

To Cook Bacon In Oven:

Heat oven to 400 degrees Fahrenheit.
Line 2 large baking sheets with aluminum foil or parchment paper. Place the bacon on the baking sheets, being careful not to overcrowd it.
Place the baking sheets in the oven and bake for 12-15 minutes, depending on desired crispiness.
Remove the baking sheets from the oven and place the cooked bacon on some paper towels to drain.

To Cook Bacon On Stove Top:

Place a cast iron skillet or skillet of choice on the stove top. Add the first batch of bacon to the cold skillet and then bring the heat to medium-low. Cook the first batch of bacon on medium-low for roughly 6 minutes per side. Flip and cook for an additional 6 minutes on the second side, or until bacon reaches desired crispiness.
Cooking times will vary depending on the desired crispness of the bacon.
When bacon has reached desired crispiness remove with a tongs and place on a paper towel to drain.
Drain any excess grease from the pan and repeat the process until all the bacon has cooked.
To assemble, slather a generous amount of the lemon basil mayo onto one (or both) slices of the toasted bread.
Place 1-2 pieces of leafy green lettuce onto one half of the sandwich. Add 2-3 tomato slices on top of the lettuce.
Finish with 4 slices of the cooked bacon (feel free to cut the bacon in half if needed).
Place the second slice of bread on top of the bacon and cut the sandwich in half. Repeat with the remainder of the sandwiches.

Notes

To make this recipe low carb, simply cut the bacon and tomatoes into smaller pieces and add to a low carb wrap (use a gluten free brand if gluten is an issue for you) with a handful of lettuce and a drizzle of the lemon basil mayo.

Any leftover lemon basil mayo may be stored in an airtight container in the refrigerator for 3-4 days. Feel free to use it as spread for sandwiches or burgers, or as a dip for veggies.

Nutrition