Recipe by MarieRynr
So simple, and yet so many subtle differences transform "good" to "world's best." the way a sandwich is assembled is key to how good it tastes. A gread sandwich is never dry (too bready). I pull out and discard all the soft white centers from baguettes, leaving two cano-shaped halves. This hollowed out bread is then packed full and doused with a generous splash of "house" dressing. Closing one of these sandwiches is like shutting an overpacked suitcase!
- 1 good quality fresh baguette, split lengthwise in half,but not separated,soft centers removed
- 5 tablespoons hellmann mayonnaise or 5 tablespoons aioli
- 3 tablespoons basil pesto
- 10 slices bacon, cooked until crisp
- 2 large good quality tomatoes or 4 small good quality tomatoes, preferably beefsteak
- 1 head red leaf lettuce, leaves separated,washed,and dried
HOUSE DRESSING use 3 to 4 Tbs
- 1⁄4 cup balsamic vinegar
- 3 tablespoons sugar
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon soy sauce
- 1⁄2 cup extra virgin olive oil
Directions See How It's Made
- First make the house dressing, by combining all ingredients in a blender except for the olive oil.
- With the motor running, very slowly drizzle in the olive oil and mix until it is fully combined.
- Under a broiler or on a griddle, lightly toast the inside of the baguette.
- Combine the mayonnaise and pesto.
- Spread the pesto mayonnaise all over the inside of both halves of the baguette.
- Lay the bacon along the length of the bottom half of the bread.
- Lay the tomato slices on top of the bacon and drizzle with the house dressing.
- Fill the remaining cavity with the lettuce leaves.
- Close the sandwich tightly.
- Cut on the diagonal with a sharp serrated knife into 2 to 4 pieces.
- You may need toothpicks to keep the sandwiches together.