Tomato, Bacon and Basil Sandwiches

Burgers and Sandwiches

Ingredients

1/2 cup Blue Plate Mayonnaise

2 Tbsp fresh basil, chopped

1/2 tsp fresh ground black pepper

10 sliced thick bacon, cooked and chopped

20 thin tomato slices

10 slices sourdough bread

Instructions

Mix together the Blue Plate Mayonnaise, basil and ground pepper.

Spread the mayonnaise mixture evenly over five slices of the bread. Sprinkle each slice of bread with the chopped bacon. Arrange 4 slices of tomato on each piece of bread, making sure to cover the entire surface of the bread. Top with the remaining slices of the bread. Cut the crusts from the sandwiches and cut each sandwich into 3 rectangles. Cover well and refrigerate until needed.

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com