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California BLT with Avocado and Basil Mayonnaise

Makes one sandwich:
3 slices bacon
2 slices good-quality white bread
1 tomato, the best you can find
1/2 ripe avocado
Iceberg lettuce
Basil Mayonnaise (recipe follows)

In a large skillet, fry the bacon until crisp. Drain on a plate lined with paper towels.
Toast the bread. Slice the tomatoes and avocado.  Top with the lettuce, tomato, bacon
and as many avocado slices as you are happy to eat. Place the other slice of bread on top and cut in half if desired.

From: the

Basil Mayonnaise:
Makes about 1/2 cup
1/4 cup packed basil leaves
2 tablespoons olive oil
1/2 teaspoon lemon juice
1 medium garlic clove, chopped
Zest of one lemon
1/2 cup mayonnaise

In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (Large, tough basil leaves will probably stay fairly chunky, which is fine.)
Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined. Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.

Adapted from Orangette



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