Apparently this past Saturday was national bacon day. I didn't even know it when I set out to make this sandwich. All I was really thinking was about another version that had caught my eyes a few days prior. I am loving the late summer white peaches I have been picking up from the farmers market every week. They are so sweet and have a good crunch like an apple. Since I can't eat raw plums, I subbed peaches for them in this sandwich. The herbed mayonnaise adds just enough moisture to the sandwich without feeling gloppy and the thick applewood bacon is so smoky with a hint of sweetness. I love the textures in this sandwich and really wanted to make another, but I had to save some room for the events at The Taste (more on that later). I had the perfect lazy Saturday lounging by the pool and devouring this sandwich. I hope everyone enjoyed their long weekend as much as I did.
(Adapted from The New York Times)
Makes 1 sandwich
1 tablespoon mayonnaise
1 basil leaf, finely chopped
Leaves from 1 spring thyme, finely chopped
Salt and pepper to taste
2 slices whole wheat sandwich bread
1 leaf butter lettuce
3 slices bacon, cooked to desired crispness
1/2 of a white peach, thinly sliced
In a small bowl, mix the mayonnaise with the chopped herbs. Season to taste with salt and pepper.
Spread the herbed mayonnaise on top of one slice of bread, layer with the lettuce, bacon, and peaches.