Bacon , Green Tomato , Basil , Sandwich
Best for: Lunch on the patio or an easy summer dinner.
Firm green tomatoes hold their shape on the grill and bring a tangy bite to a familiar sandwich. Basil mayo pulls the smoky bacon, crisp lettuce, and toasted bread together.
Grill: Direct heat, 400°F. Equipment: Skillet, wide spatula, mixing bowl.
Ingredients
Total: 35 minutes.
- 8 slices thick-cut bacon
- ½ cup mayonnaise
- ¼ cup finely chopped fresh basil
- 1 teaspoon lemon juice
- 2 large firm green tomatoes, cut into ½-inch slices
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 8 slices sturdy sandwich bread
- 8 lettuce leaves, washed and dried
Directions
Preheat the grill. Cook bacon in a skillet over medium heat for 8–12 minutes until crisp, then drain on a paper towel-lined plate.
Mix mayonnaise with basil and lemon juice. Refrigerate until assembly.
Brush tomato slices with olive oil and season with salt and pepper.
Grill tomatoes for 3–4 minutes per side, lifting with a wide spatula, until marked and slightly softened but still holding together.
Toast bread on the grill for 30–60 seconds per side, watching closely.
Spread basil mayo over the bread. Layer four slices with lettuce, grilled tomatoes, and two bacon slices each, then close the sandwiches and serve.
Grilling tip: Use firm, mature green tomatoes. Thin slices or soft tomatoes are much harder to turn cleanly on the grate.
