[vc_row][vc_column][vc_single_image image=”11845″ img_size=”medium”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Bacon, Peach, and Arugula Sandwiches
8 slices thick-cut bacon
1/4 cup packed fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon or lime juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
Baby arugula, for topping
Pickle (optional for side serving)
Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.
While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.
Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with a pickle.
Per serving: Calories 399; Fat 25 g (Saturated 5 g); Cholesterol 25 mg; Sodium 887 mg; Carbohydrate 30 g; Fiber 5 g; Protein 13 g
Recipe and Photo Credit: Food Network Magazine[/vc_column_text][/vc_column][/vc_row]