BAT Sandwich with Lemon-Basil Mayonnaise

By Whisper of Yum
  • Total Time:
    20 minutes
  • Servings:
    2 sandwiches



  • 8 slices thick-cut applewood smoked bacon or 16 slices thin-cut bacon
  • 4 slices ciabatta bread, toasted once bacon is cooked
  • 1 large beefsteak tomato, thick slices
  • Two handfuls arugula
  • 1½ teaspoons quality olive oil
  • Fresh cracked pepper, to taste
  • Kosher salt, I use Diamond Crystal brand

Lemon-Basil Mayonnaise

  • ½ cup quality mayonnaise
  • 22 fresh basil leaves,
  • 1 teaspoon lemon zest
  • ½ small lemon, juiced
  • ¼ teaspoon kosher salt, optional
  • 1 clove garlic


  1. Preheat oven to 400°F
  2. Using a cast iron or baking sheet with a wire rack rack, place bacon in the oven and cook for 10 minutes or until bacon edges curl and desired crispiness is achieved. Once cooked, remove excess grease by using a paper towel-lined plate.
  3. While bacon cooks, start making lemon-basil mayonnaise. Add all ingredients to a food processor or blender and pulse until basil leaves are finely chopped. You may have to stop the food processor a few times and scrape the sides down. Place in a sterilized container and set aside.
  4. In a small bowl, add arugula, olive oil and a pinch of kosher salt (optional). Mix well and set aside.
  5. Once bacon is cooked and drained of excess grease, toast ciabatta bread.


  1. Spread lemon-basil mayonnaise on both sides of toasted ciabatta bread.
  2. Next, top with arugula.
  3. Add beefsteak tomato slices. Top with a whisper of freshly cracked black pepper.
  4. Add bacon slices.
  5. Top with second slice of toasted ciabatta. Slice diagonally.