Sandwich with Bacon, Pistachio Pesto, and Tomato recipe

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Ingredients

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

Nutrition Info

1957 calories
carbohydrate: 56.5 g
cholesterol: 51.4 mg
fat: 180.7 g
fiber: 14.5 g
protein: 41.3 g
saturatedFat: 30.4 g
servingSize: -
sodium: 1704.4 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  4. Meanwhile, season tomato slices liberally with salt and pepper.

  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.

Recipe Yield

1 sandwich

Recipe Note

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!

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