Sandwich with Bacon, Pistachio Pesto, and Tomato

This is an Italian twist on the classic BLT--I call it BPT (Bacon Pesto Tomato). I came up with this recipe one day by just throwing a sandwich together with things I had leftover in my fridge. It was unexpected how delicious it was!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 1957 Calories

Ingredients

• ½ cup olive oil
• salt and pepper to taste
• salt and ground black pepper to taste
• 1 lime, juiced
• 3 cloves garlic
• 1 bunch fresh cilantro
• ½ cup shredded Parmesan cheese
• 2 slices turkey bacon
• olive oil, or as needed, divided
• 2 slices whole wheat sandwich bread
• ½ cup shelled, salted whole pistachios
• 4 slices Roma tomato

Recipe Instructions

Step 1

Combine pistachio nuts, lime juice, cilantro, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pesto is smooth. Season with salt and pepper; set aside.

Step 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove bacon from pan and drain on paper towels. When cool enough to handle, tear each strip of bacon in 1/2 so you have 4 pieces.

Step 3

Brush both sides of bread slices with 1 tablespoon olive oil. Place remaining olive oil in the skillet. Cook bread in the skillet over medium heat, turning as necessary, until both sides are browned, 3 to 4 minutes. Remove bread from pan.

Step 4

Meanwhile, season tomato slices liberally with salt and pepper.

Step 5

To assemble sandwich, place 4 pieces of bacon on 1 slice of bread. Top with Parmesan cheese, tomato slices, 2 tablespoons pistachio pesto, and the remaining slice of bread.