Although the title is a mouthful (and a delicious one at that) the sandwich only takes about fifteen minutes to make and looks and tastes gourmet and fantastic. Ingredients are as follows
For the mayo:
2 (big-ish) tbls of mayo
1 tsp chopped basil (dried basil actually works fine)
2 tsp minced garlic (or 1 tsp garlic powder if you can’t handle the raw garlic. Few can.)
For the sammich:
2 slices toasted sourdough bread (I actually don’t have access to sourdough in Chile, but I know it would be great)
3-10,000 slices of cooked bacon (all depends on how much you love bacon. I used three.)
A handful (is that a legitimate measurement?) of baby arugula
4 tbls grated parmesan cheese
Alright so I made the mayo first and set it aside. It’s very simple. You mix the mayo, basil and garlic (or garlic powder) in a small bowl and put it in the refrigerator.
Next, start cooking the bacon because it takes a little while. On a medium heat cook them for about ten minutes, flipping occasionally. You don’t want the bacon too crispy because it won’t stay on the sandwich.
When the bacon is done frying remove the bacon to another plate, preferably with a paper towel on it so some of the grease can be absorbed and LEAVE THE BACON GREASE IN THE PAN BECAUSE WE GONNA COOK WITH IT.
That’s right, folks. We’re cooking with (bacon) grease.
This is where the parmesan comes in. Leaving the heat on medium, drop your 4 tbls of parmesan cheese into the grease and flatten it out. (Now is a good time to put your bread in the toaster, by the way, if you want everything to work out.) Let the parmesan sizzle in the grease for about three minutes then carefully flip it over for another minute or so. Remove it from the grease onto the plate with the bacon. Now wash off your arugula and you have all your ingredients ready!
Pile it on however you like. Mine turned out like this:
This is a great and easy sandwich to make and impress people with your sandwich-making prowess. Buen provecho!