2 slices french bread, lightly toasted (or any kind of bread)
¼ cup mayonnaise (see recipe below)
3 slices tomato
4 slices bacon, cooked to crispy
3 butter-leaf or romaine lettuce leaves
salt to taste
black pepper to taste
Mayonnaise
2 large egg yolks
1 Tbsp. distilled white vinegar
1 Tbsp. fresh lemon juice
1 tsp dry mustard
1 tsp kosher salt
¼ tsp freshly ground black pepper
1½ cups vegetable oil
2 Tbsp. chopped garlic
1½ Tbsp. chopped chives
1½ Tbsp. chopped parsley
1½ Tbsp. chopped tarragon
Blend in food processor or magic bullet. Keeps in fridge for months.
Spread plenty of mayonnaise on both pieces of bread. Layer the bacon tomato and lettuce between the two slices of bread. Cut diagonally for ease in eating
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