B(acon) A(rugula) (T)omato Tartine



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
goat cheese


  1. 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.
  2. Cook bacon.
  3. Toast one slice of Sourdough, or your choice of bread.
  4. Spread mayo onto toasted bread and top with arugula, tomatoes, goat cheese and cooked bacon.


Until next time, Kris


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