This sandwich lived up to my hopes and desires! (that sounds a little too intense for food, doesn't it?)
Cook up the bacon. I opted to try the oven route that I'd heard about before.
When Martha Stewart posted about it here I knew I couldn't go wrong!
While I always encourage to make it from scratch, store bought varieties should work just fine too!
My handsome judge declared it reallllllly good.
So I asked him his ratings and he said, a 4**** for dinner and a 5***** for lunch!
He described it as a sandwich we would find at an upscale sandwich shop.
Let me tell you these sandwiches aren't tiny and he asked for a second sandwich.
He's talking my love language!
Basil pesto ingredients (typically basil, olive oil, garlic, etc)
Make some homemade pesto and leave it warm.
(I'll share with you my basil pesto recipe soon!)
Cook bacon (either in oven or on stovetop).
Toast sourdough bread (another winning recipe I'll need to share with you!)
Meanwhile slice up tomatoes, fresh mozzarella and set aside lettuce leaves.
When toast & bacon are ready, smear on pesto on one side of both slices of bread.
Top with bacon slices, tomatoes, mozzarella, and lettuce.
Open wide! It's a thick, delicious sandwich!
Potatoes (I like the red-skin type)
Avocado oil (Canola should work too)
Preheat oven 375 degrees F.
Toss ingredients in a ziploc and place on cookie sheets.
Try not to have the potatoes touching each other.
Bake in oven for 30 minutes then scrape them from sticking and toss about again.
Bake another 30 minutes or until it reaches your desired doneness.
Chinese Spinach Saute
Sesame Seed Oil
Chop up chinese spinach including the stems.
Drizzle oil into wok.
Toss in spinach and stir a few times as it wilts.
Turn off and enjoy!
(And disregard the colorful, diy magnets on the fridge...)
Your "pesto in everything", "bacon can be in nearly everything" Aly!