BLTs have always been among my all-time favorite sandwiches. How can you improve upon juicy bacon, crisp lettuce and fresh tomatoes on a couple pieces of mayo-slathered toast? Well, BLT, meet the BLP – bacon, lettuce and peach. Yes, peach. Despite my love for the BLT, this new peach version has put its traditional predecessor on the backburner.
Whenever I’ve wanted to make BLTs for dinner, I’ve found myself stuck because my husband hates tomatoes. I just couldn’t share my sandwich enjoyment because really, who wants to eat a “BL”? It just doesn’t work. When I saw this new peach recipe in Food Network Magazine a few months ago, I was super excited to try it. My husband loves peaches and I was rather intrigued with this ingredient combination.
Bacon, lettuce and peach is now one of my favorite food combinations. This recipe pairs those ingredients with a simple but delicious lemon and basil mayonnaise that makes my mouth water just thinking about it. Tomato fans will love the sandwich upgrade and the tomato opposers will appreciate this palate-friendly version.
What classic recipes have you upgraded with a new twist?
Bacon, Peach and Arugula Sandwiches
Recipe originally from Food Network
Yields 4 servings
8 slices thick-cut bacon
1/4 cup fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
Baby arugula (or your favorite variety of lettuce)
Cook the bacon in a large skillet over medium heat until crisp. Drain on a paper towel lined plate, then cut each slice in half.
While the bacon is cooking, pulse the basil, olive oil, lemon juice, 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 with the basil mayonnaise. Assemble the rest of your sandwich and enjoy!