Ingredients
- 8 leaves red leaf lettuce, washed and trimmed
- 2 large ripe tomatoes, thickly sliced
- 8 slices thick-cut bacon
- 8 Slices sourdough bread, toasted
- 1 cup mayonnaise
- 1 T. chipotle pepper and sauce, rough chopped
Cooking Instructions
There is nothing like a vine ripened tomato slathered with a mayo sauce. Add bacon and fresh baked bread and your summer evening is complete. But don’t forget the wine!
Serves: 4
- Preheat oven to 400 degrees.
- In a food processor or blender, combine the mayo and chipotle and pulse a few times. Set aside in the fridge to keep cool.
- Place the bacon on a roasting rack over a baking sheet and bake in oven 15 minutes or until desired doneness is achieved.
- Remove from oven and cool, then cut in half lengthwise.
Assemble the sandwiches
- Spread a thin layer of mayo on one side of all the bread slices.
- Top with 4 pieces of bacon, two large slices of tomato and two pieces of lettuce.
- Add-on’s can include: avocado, spicy pickles, fresh basil or other veggies you enjoy!
