Best BLT Sandwich

After telling you of making BLT’s in Lisa Samson’s kitchen on our very first stop, it just naturally flows for us to have a recipe for a good ole’ BLT. Comfort food to me. Try a couple of these little tricks to make the next BLT you create delight anyone who joins you:

Ingredients:
White bread, toasted (Your preference, and any of you whole wheat and grain fans, pick your fav.)
Home grown tomatoes, sliced
Duke’s mayonnaise (if you can find it!) Dollop small amount into a bowl.
Lettuce slices (again, your choice of greens)
Fresh basil, chopped and stirred into the mayonnaise This dish is best if it’s made the night before or the morning of the day you plan to eat it. Cover it with aluminum foil and refrigerate. Take it out of the frig one hour before you plan to cook it.
Avocados, sliced
Bacon

Directions:

• Fry up some bacon, draining off the grease. Place on paper towel to absorb grease.

• Chop the basil, stirring into the mayonnaise. (Amounts vary depending upon how many sandwiches you’re making and how much mayonnaise you like.)

• Spread basil mayonnaise onto both sides of your toast. On one side of the toast, add a slice or two of lettuce, tomatoes, avocado and bacon. Close sandwich with other slice of toast. Enjoy!

Another version of this is to use guacamole as your spread. It makes the sandwich zestier and you can still use slices of avocado if you love avocados like I do!