Ingredients
- 8 slices thick-cut bacon
- ⅓ cup fresh basil leaves divided
- 2 tablespoons fresh dill divided
½ cup mayonnaise- 1 garlic clove finely grated
- 8 slices crusty bread about 1/2 inch thick, lightly toasted
- 4 medium heirloom tomatoes cut into 1/2-inch slices
½ teaspoon kosher salt- ½ teaspoon freshly ground black pepper
- 4 cups loosely packed mixed greens
Instructions
- Heat the oven to 450°F. Arrange the bacon in one layer on a large foil-lined rimmed baking sheet. Bake for about 15–20 minutes, turning halfway through, until browned and crisp. Transfer to a towel-lined plate.
- Finely chop half the basil and 1 tablespoon dill. Mix with the mayonnaise and grated garlic.
- Spread about 1 tablespoon herb mayo on one side of each toast slice. On four slices, layer the tomatoes and season evenly with salt and pepper. Add mixed greens, the remaining basil and dill, and two bacon slices per sandwich. Close with the remaining toast, mayo-side inward, and cut in half.
Notes
Bacon thickness varies; check its color as it cooks.
Build the sandwiches shortly before serving so the toast retains its texture.
