Bacon, Peach and Arugula Sandwiches

Total Time:
20 min
Prep:
12 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 slices thick-cut bacon
  • 1/4 cup packed fresh basil
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon or lime juice
  • Kosher salt and freshly ground pepper
  • 3 tablespoons mayonnaise
  • 8 thick slices multigrain bread
  • 2 peaches, halved, pitted and thinly sliced
  • Baby arugula, for topping
  • Cornichons or other pickles, for serving (optional)
Directions
  • Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.

  • While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.

  • Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.

  • Per serving: Calories 399; Fat 25 g (Saturated 5 g); Cholesterol 25 mg; Sodium 887 mg; Carbohydrate 30 g; Fiber 5 g; Protein 13 g

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Summer Produce Guide