Stir together mayonnaise and basil in a small bowl; cover and refrigerate until ready to serve. Place arugula in another small bowl. Drizzle with 1 tsp. olive oil and season with 1/8 tsp. salt and 1/8 tsp. pepper; toss to coated. Set arugula mixture aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Kick-up your summertime BLT with fresh-basil mayo, grilled peaches and arugula for a delicious go-to sandwich that is sure to please the whole family.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee mayonnaise | ||
| ¼ c. lightly packed fresh basil, finely chopped | ||
| ½ c. tightly packed baby arugula | ||
| 2 tsp. plus 3 Tbsp. Gustare Vita olive oil, divided | ||
| ⅛ tsp. Hy-Vee salt, plus additional to taste | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| 2 small peaches, halved and pitted | ||
| 4 (½-in.-thick) center-cut slices Hy-Vee Bakery San Francisco sour dough bread | ||
| 4 slices Hy-Vee Hickory House applewood smoked thick-sliced bacon | ||
| 1 large tomato, cut into ¼-in.-thick slices |
Things To Grab
- 2 small bowls
- Tongs
- Charcoal or gas grill
- 12-in. cast iron skillet
- Cutting board
- Sharp knife
- Silicone pastry brush
Directions
Preheat a charcoal or gas grill for direct cooking over medium-high heat (375°F to 400°F). Place 12-in. cast iron skillet on grill rack to preheat. Meanwhile, place peach halves on a cutting board; brush cut sides and skins with 1 tsp. oil. Set peaches aside
Add 2 Tbsp. oil to hot skillet; tilt skillet to coat bottom. Place 2 bread slices in skillet; turn over to fully coat both sides with oil. Cook bread for 4 to 6 minutes or until toasted, turning halfway through. Remove bread and set aside. Repeat toasting remaining 2 slices with remaining 1 Tbsp. oil; remove from skillet.
Add bacon to skillet. Cook for 6 to 8 minutes or until crisp, turning occasionally. Remove bacon from skillet and drain on paper towel.
Meanwhile, place peach halves on grill rack, cut sides down. Grill for 2 to 4 minutes or until slightly charred, turning halfway through. Remove peaches from grill and cut into ¼-in.-thick slices. Season tomato slices to taste with additional salt.
To assemble sandwiches, layer 2 toast slices with peaches, bacon, tomato and arugula. Spread mayonnaise mixture on one side of remaining 2 toast slices; place, mayonnaise side down, on top arugula layer to sandwich. Cut each sandwich in half to serve.
Nutrition facts
Servings
940 Calories per serving
Amounts Per Serving
- Total Fat: 65g
- Cholesterol: 50mg
- Sodium: 1200mg
- Total Carbohydrates: 76g
- Protein: 14g
Daily Values
0%
Iron 30%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 15%