BIG BLT WITH DIJON MAYO
Ingredients
-
Dijon Mayo (see below)
-
2 Slices Canyon Bakehouse 7 Grain Bread, toasted
-
3 oz. Cooked, Thick-sliced Bacon
-
Sliced Tomato
-
Arugula
-
Microgreens
Sandwich
-
1 Egg
-
1 Tbsp. Dijon Mustard
-
Salt and Pepper, to taste
-
1 Tbsp. White Wine Vinegar
-
1 C. Extra Virgin Olive Oil
Dijon Mayo
Directions

- 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.
- Spread each slice of toast with the Dijon mayo. Refrigerate the rest for later use.
- Assemble the sandwich with bacon, sliced tomato, arugula and microgreens.