BIG BLT WITH DIJON MAYO | Canyon Bakehouse

BIG BLT WITH DIJON MAYO

By Canyon Bakehouse · Boulder, CO // April 13, 2020

Ingredients

    Sandwich
  • Dijon Mayo (see below)

  • 2 Slices Canyon Bakehouse 7 Grain Bread, toasted

  • 3 oz. Cooked, Thick-sliced Bacon

  • Sliced Tomato

  • Arugula

  • Microgreens

    Dijon Mayo
  • 1 Egg

  • 1 Tbsp. Dijon Mustard

  • Salt and Pepper, to taste

  • 1 Tbsp. White Wine Vinegar

  • 1 C. Extra Virgin Olive Oil

Directions

  1. Combine the first four Dijon mayo ingredients in a food processor. Blending, add the olive oil in a slow stream until the dressing emulsifies. Transfer to a lidded jar.
  2. Spread each slice of toast with the Dijon mayo. Refrigerate the rest for later use.
  3. Assemble the sandwich with bacon, sliced tomato, arugula and microgreens.

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