Categories: Sandwiches- Burgers- Wraps

Ingredients

• 8 slices thick-cut bacon
• 1/4 cup packed fresh basil
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. fresh lemon or lime juice
• Kosher salt and freshly ground pepper
• 3 Tbsp. mayonnaise
• 8 thick slices multigrain bread
• 2 peaches, halved, pitted and thinly sliced
• Baby arugula, for topping
• Cornichons of other pickles, for serving (optional)

Directions

1. 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.

2. While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 Tbsp. water, 1/4 tsp. salt, and pepper to taste in a mini food processor (or finely chop the baqsil and whisk with the other ingredients.) until smooth. Add the mayonnaise and pulse until just combined.

3. Toast the read and spread evenly with the asil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices, top with the remaining bread slices. Serve with cornichons.

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