Combine mayonnaise and tomato pesto in a small bowl. Cover and refrigerate.
Everything you love about a caprese sandwich plus bacon. What could be bad about that?
Servings and Ingredients
|¼ c. Hy-Vee mayonnaise|
|1 tbsp. sun-dried tomato pesto|
|2 medium heirloom tomatoes, sliced 1/4-inch-thick|
|⅛ tsp. Hy-Vee salt|
|6 slice(s) Hy-Vee Country Smokehouse thick-sliced applewood bacon|
|4 (1/2-inch-thick) slices Hy-Vee Bakery Pane Tuscano bread, toasted|
|1 (8-oz.) ball fresh mozzarella cheese, sliced|
|Fresh basil leaves|
|1 tbsp. Gustare Vita aged balsamic vinegar, divided|
|Hy-Vee black pepper, to taste|
|4 small leaves butterhead lettuce|
|Cherry tomatoes, for garnish|
|Fresh mozzarella pearls, for garnish|
|Lettuce, for garnish|
Things To Grab
- Small bowl
- Paper towels
- Large skillet
Place tomato slices on paper towels; sprinkle both sides with salt. Set aside to drain.
Cook bacon in a large skillet over medium heat for 5 to 8 minutes or to desired crispness, turning halfway through. Transfer bacon to paper towels to drain; discard bacon drippings.
To assemble, spread mayonnaise mixture on toasted bread slices. Layer tomatoes, mozzarella, and basil on half the bread slices; drizzle each with 1/2 tablespoon balsamic vinegar and sprinkle with pepper. Add bacon, lettuce, and remaining bread slices. Garnish each with a skewered cherry tomato, lettuce, and mozzarella pearl, if desired.
Amounts Per Serving
- Total Fat: 54g
- Cholesterol: 115mg
- Sodium: 1600mg
- Total Carbohydrates: 49g
- Protein: 37g