I wanted to present to you today a simple and quick toastie sandwich that is perhaps a bit lower in fat than your usually toastie sandwich. Not only is is quick and easy but it's quite delicious as well, but then you probably already know that because if you have been reading me for a while, you will know I never show you anything that I don't think is delicious!
This is a little bit different than your usual BLT sandwich. I use grilled back bacon, which is very lean. I like the dry cured oak smoked, but you can use whatever you want. In North America, I would use back bacon.
Along with the grilled bacon, I have grilled sliced tomatoes. They cook quickly and the grilling makes otherwise not so tasty tomatoes, delicious . . . helping to release some of their natural sweetness and juices. You can tuck some slivers of garlic in them as well if you want.
I used whole wheat whole grain bread, for extra goodness and nuttiness. The bread is also grilled.
I dress the sandwich with a fabulous basil mayonnaise, which is as simple as chopping fresh basil and stirring it into regular or low fat mayonnaise. A grinding of black pepper and Bob's your uncle! Everybody is happy!
*Bacon, Tomato & Basil Toasty*Serves 1Printable Recipe
A healthy, quick and easy version of the traditional bacon and tomato sandwich which goes down a real treat. Portions are given for one, but can easily be increased to serve more.
2 extra lean bacon rashers (fat side clipped at 1/4 inch intervals)1 medium tomato, sliced2 slices of stoneground whole meal or whole grain bread1 TBS mayonnaise2 tsp chopped fresh basilbalsamic vinegar to tastefine sea salt and freshly ground black pepper to taste
Preheat the grill to high. Whisk the mayonnaise and basil together and set aside. Place the bacon rashers on a grill tray and cook for 2 minutes. Add the tomato slices to ther tray and cook for a further 2 minutes. Turn the bacon over and add the bread to the tray. Pop back under the grill and let the bread go golden on one side, then flip over and lightly toast on the other side.
Remove the grill tray from the oven. Set one slice of the toasted bread aside and keep warm. Spread the other slice of bread with the basil mayonnaise and replace it on the grill tray. Top with the bacon rashers and the sliced tomatoes. Drizzle with a bit of balsamic vinegar and dust with some salt and black pepper to taste. Pop back under the grill for a further 2 minutes. Serve immediately, topped with the other slide of toasted bread. Cut on the diagonal to serve.
