Garden BLTA Recipe
26 August 2024 –
Just in time for the late summer harvest, we’re sharing a Shea-approved sandwich recipe featuring fresh ingredients straight from the garden.
If you’ve been following along, you know Syd and Shea have a passion for good food. But what’s even better than delicious food is sharing it around the backyard table with friends and family. This summer, Syd and Shea have spent countless hours cooking and entertaining al fresco, as featured in Around the Table with Chef Marco. Earlier this year, Shea teamed up with garden expert Nicole Burke of Gardenary to elevate her garden (if you missed the webisode, you can watch it here). Shea has been especially excited to use fresh ingredients from her garden. If you have a garden of your own, this recipe is perfect for using fresh basil, lettuce, and tomatoes. Even if you don’t, it’s still a great choice for a quick yet tasty meal. Get the recipe below, and stay tuned for our next episode of Around the Table.
Ingredients
Basil & Lemon-Pepper Mayo
1 cup fresh basil leaves
½ cup mayonnaise
2 teaspoons lemon zest, about 1 lemon
1 teaspoon freshly cracked black pepper
¼ teaspoon kosher salt
Sandwich Assembly
10 slices thick-cut bacon
10 slices bakery white bread
2 heirloom tomatoes
1 head romaine lettuce
2 avocados
Method
01
Make the lemon-pepper mayo by adding the basil, mayonnaise, lemon zest, black pepper, and salt to a blender and blend to combine. Store in an airtight container in the fridge until ready to use.
02
Preheat the oven to 375° Fahrenheit and top a standard baking sheet with a cooling rack. Cut each slice of bacon in half crosswise and lay on the cooling rack. Bake for 10-13 minutes, or until the fat has rendered and the bacon is crisp and golden.
03
While the bacon cooks, toast the bread and season the tomatoes. Slice the heirloom tomato into ¼- to ½-inch slices, depending on your preference. Lay each slice on a paper towel and sprinkle with kosher salt. Let rest.
04
Wash the romaine and pull off the leaves. For this recipe, you will want to use most of a medium head of romaine lettuce. Finally, mash the avocados.
05
To assemble, slather one slice of bread (per each sandwich) with a generous amount of basil and lemon-pepper mayo. Pat the tomato dry, then place atop the mayo. Add several leaves of romaine lettuce, and stack with four strips of bacon. Spread the other slice of bread with avocado, then place on top of the sandwich and press down. Slice in half and enjoy.
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