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Why This Recipe Works
This sandwich combines the classic flavors of bacon, lettuce, avocado, and tomato with a fresh basil mayo that adds a bright, herby twist. It’s easy to make and perfect for a quick lunch or a light dinner. The mix of creamy, crispy, and tangy elements makes every bite satisfying.
Cooking Techniques
- Use ripe but firm avocado to keep the texture smooth without being mushy.
- Cook the bacon until crisp for the best crunch and flavor.
- Toast the bread lightly to prevent it from getting soggy from the mayo and tomato.
- Cook the bacon until crisp for the best crunch and flavor.
- Toast the bread lightly to prevent it from getting soggy from the mayo and tomato.
Directions
Warm your oven to 425°F (220°C). While it warms up, mix together the mayo, red wine vinegar, chopped basil, and a pinch of salt and pepper to make a tasty basil mayo. Spread about half of this sauce over your pizza, then add the tomatoes on top. Pop the pizza in the oven and bake for 5 minutes. After that, scatter the arugula and spinach over the pizza, sprinkle on the bacon, and bake for another 5 minutes. Once it’s out of the oven, add the sliced avocado and drizzle the rest of the basil mayo over everything. Enjoy!
Serving Suggestions
Serve with a side of kettle-cooked chips or a simple green salad. A cold glass of iced tea or lemonade pairs nicely to balance the richness. You can also add a few pickles on the side for a tangy contrast.
Storage Advice
Prepare the basil mayo ahead of time and store it in an airtight container in the fridge for up to three days. For best results, assemble the sandwich just before eating to keep the bread from becoming soggy. Leftover ingredients like bacon and avocado can be stored separately for up to two days.
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