This guest post is from our favorite ladies, Natalie and Holly, over at The Modern Proper. Their mission is to reinvent proper for the modern homemaker, one delicious meal at a time. Check out more of their delicious recipes here.
In an effort to get a meal on the table most evenings, we sometimes find ourselves resorting to breakfast or lunch style spreads. Who doesn’t love eggs and bacon for dinner? Or in this case a heavenly sandwich oozing with warm pesto and bright yellow egg yolk. All the normal dinner food groups, protein, salad and veggies layered in between bread. We know it’s a good idea, because every time we fall back on lunch fare for dinner we feel like we are giving ourselves a much-needed break.
So go ahead, take a little vacation from the normal dinner requiring you to stand over your stove stirring 4 different pots. Instead, put a sandwich on the plate and unwind. You may even find yourself sitting outside while you eat tonight, soaking up this amazing fall weather.
Side note* While any tomato can replace the heirloom variety in the recipe, we suggest you gobble up as many heirlooms you can get your hands on while they are still in your gardens, or in stores. You won’t be sorry.
Heirloom Tomato and Pesto BLT with Fried Egg
1 cup packed fresh basil
1 clove garlic
¼ cup pine nuts
1/3 cup extra virgin olive oil
1/4 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup Parmesan cheese, grated
8 slices sliced Ciabatta bread
¼ cup mayonnaise
½ cup pesto
8 ounces apple wood bacon, cooked
2 cups arugula
1 large heirloom tomato
To make the pesto, place all ingredients in a small food processor. Pulse until combined. In a small bowl mix together ¼ cup mayonnaise with ¼ cup of pesto.
To assemble the sandwiches, place bread under an oven’s broiler for 1 minute to get some nice, brown, toasty color and crunch. On the sides of the bread/toast, spread 1 tablespoon of the pesto mayonnaise. Layer on the bacon, arugula, and tomato. Finally fry eggs to desired yolk runniness. Place one egg on each sandwich and enjoy.