2 cups loosely packed fresh basil leaves, 1 1/4 cups mayonnaise, 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard
Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper.
Depending upon the number of sandwiches you are making, vary the amounts per sandwiches
Prepare Bacon: (3-4 slices per sandwich) Preheat oven to 350°F. Arrange bacon in single layer on rimmed baking sheet. Cook until crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
Fried Green Tomatoes:
2-3 green tomato, 1/4 inch slice per sandwich
- all-purpose flour for dredging
- 1/2 cup yellow cornmeal (if you don’t have cornmeal just use more flour)
- 3 large eggs, beaten to blend
- bacon grease to fry
Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Using some of your bacon grease in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet with paper towel for draining; sprinkle with salt and pepper. Keep warm in oven 200 degrees.
Other ingredients for sandwiches: 2 slices red tomatoes , 1/4 slice; arugula or butter lettuce, avocado, lightly toasted wheat bread
Assemble sandwiches and serve immediately with Lemonade, Iced Tea or a Pino Grigio Wine. Have a nice lunch.