Sometimes you just need a good sandwich. Especially on the Fourth of July.
I’m not the biggest fan of the humble sandwich, though. In fact, I generally recoil from cold cuts and when Ryan tried to bring home an Italian sub the other day, well, I admit to throwing a fit that belied my age. Keeping that in mind, the fact that I wanted to make this sandwich and then made it and enjoyed it should be all the more reason that you should try it.
I know the ingredients might sound a little strange—peaches? With mayo? On a sandwich? But trust me here. You’ll be glad you did.
Bacon, Peach and Arugula Sandwiches
Adapted from Food Network Magazine
4 slices thick-cut bacon
1/4 c. packed fresh basil
2 tbsp. extra-virgin olive oil
1 tsp. fresh lime juice
Kosher salt and freshly ground pepper
3 tbsp. mayonnaise
4 slices multigrain bread
1 peach, halved, pitted and thinly sliced
1. Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.
2. While the bacon is cooking, finely chop the basil and whisk in the olive oil, lime juice, 1/4 tsp. salt, and pepper to taste. Add the mayonnaise and mix until just combined.
3. Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices.
The finished product was sweet-savory combo that further emphasized the well-known fact that bacon goes with everything. Good multi-grain bread is a must here. Not only is it better for you (duh), but it also adds a nutty flavor and texture, making the entire package that much better. As a bonus, the leftover basil mayo (if you have any) is a treat unto itself.