Thursday nights always consist of a very light dinner at our house because Dennis is off to play at his softball games, Kylie is usually at school studying and I don’t feel like cooking a big meal for just one.
Tonight being Thursday, I decided I’d make a tartine, which is an open faced sandwich. There was basil in my refrigerator that I needed to use or get rid of, so decided to make a lemon, basil mayonnaise to spread on the toast. This was super easy and took no time at all in my mini food processor.
I started with a half cup of fresh basil, 1/4 cup of light mayonnaise, one garlic clove, the juice of half of a lemon, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
I tossed these few ingredients into the mini processor and gave it a whirl until it came out smooth and the basil was chopped into small pieces.
I spread it on a slice of toasted multi-grain sourdough and built my sandwich from there. Instead of lettuce, I added arugula. On top of the arugula, I added a handful of mini heirloom tomatoes that I cut into quarters. Goat cheese was sprinkled over the tomatoes and last, but not least, two slices of bacon to top my tartine.
Oh my! This hit the spot for a light dinner. You can add turkey bacon if you prefer, or if you’d like a vegetarian sandwich, leave the bacon off altogether.
1/2 cup fresh basil
handful of arugula
1 garlic clove
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/8 cup mayonnaise
1/2 lemon, juice of
mini heirloom tomatoes
- In a small mini food processor, add basil, garlic clove, kosher salt, pepper, lemon juice and mayonnaise. Give it a whir until the basil is chopped into small pieces.
- Cook bacon.
- Toast one slice of Sourdough, or your choice of bread.
- Spread mayo onto toasted bread and top with arugula, tomatoes, goat cheese and cooked bacon.
Until next time, Kris