Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Tomato, Bacon and Basil Sandwiches


1/2 cup 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


Mix together the 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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more