BLT with Basil Mayonnaise
1 teaspoon garlic powder
5 large basil leaves, chopped
1 Tbsp lemon juice
Pinch of kosher salt and fresh black pepper
1/2 cup canola oil
1/2 cup olive oil (not extra-virgin), or another 1/2 cup of canola
For the sandwich:
6 slices bacon
Good, hearty bread like sourdough or ciabatta rolls
1 large tomato, sliced into 1/4-inch
1/2 small head of romaine lettuce
3. In a large nonstick frying pan, place the slices of cold bacon. Turn heat to low, and cook, turning once, for 6-7 minutes or until the bacon is browned but not too crisp. Remove bacon to a paper-towel-covered plate to drain.
4. Slice the bread, and toast on a griddle or under the broiler until light brown.
5. Slather the inside of the bread, top and bottom, with the basil mayonnaise; I was pretty generous with my spreading. Assemble the sandwich with a layer of lettuce, one fat slice of tomato, and 2 pieces of bacon. Cut in half with a serrated knife, and serve.