Summertime BLT

Ingredients:

• The Sandwich

• 2-3 large heirloom tomatoes, sliced thick and salted

• 6 slices thick cut bacon

• 1 tbsp honey

• 2 cups iceberg lettuce, shredded

• 3-6 basil leaves

• 4 slices sandwich bread, toasted

• 1 tsp olive oil

• The Mayo:

• 1 cup avocado oil (or vegetable oil)

• 1 egg

• 2 tbsp @havenskitchen chimichurri

• 1 tsp dijon mustard

• 2 tbsp lemon juice

• salt 

Steps:

1. Preheat your oven to 400°F. Lay the bacon out on a sheet tray lined with parchment paper and bake in the middle rack for about 20 minutes (or as you like it). 

2. After bacon is finished, drizzle it with honey on the one side and set aside.

3. For Mayo, combine all or your ingredients in a cylindrical vessel. Place the head of an immersion blender all the way inside the vessel, turn it on and slowly pull the head upwards as the mixture emulsifies.

4. To assemble, spread mayo over each bread slice. On one slice layer iceberg lettuce & basil topped with a flakey salt, lemon juice and olive oil. On the other slice layer your tomato and bacon. Close your sandwich and enjoy!