Best Bacon Egg And Pesto Sandwiches Recipes

BACON, BASIL PESTO, AND TOMATO SANDWICH

Bacon, Basil Pesto, and Tomato Sandwich image

If you're tired of a BLT, try a BBPT. The basil pesto is a wonderful complement to the bacon and tomato on this sandwich. During summer, when you have more basil than you know what to do with, make your own pesto. You can freeze pesto in ice cube trays for a real treat in the winter. And go ahead and pick one of those fresh tomatoes in your garden to slice down for this sandwich.

Provided by lutzflcat

Categories Meat and Poultry Recipes Pork

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

6 slices center-cut bacon
4 slices lightly toasted bread, divided
2 tablespoons basil pesto
1 tomato, sliced
salt and ground black pepper to taste
2 teaspoons light mayonnaise

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside on a paper towel to drain.
Spread 1 tablespoon pesto on the bottom slice of toast. Layer tomato slices and 3 slices bacon over each. Season with salt and pepper. Spread 1 teaspoon mayonnaise on remaining bread slices and place on top of the sandwiches. Cut sandwiches in half to serve.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 30 g, Cholesterol 37 mg, Fat 22 g, Fiber 2.5 g, Protein 17.5 g, SaturatedFat 6.3 g, Sodium 1209.6 mg, Sugar 4.3 g

BACON, EGG AND PESTO SANDWICHES

Bacon, Egg and Pesto Sandwiches image

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 slices thick-cut bacon
1/2 cup pine nuts
4 garlic cloves (see Cook?s Note)
2 cups lightly packed basil leaves, stems removed
1/2 cup plus 2 tablespoons olive oil
1 1/2 cups grated Parmesan, plus more for sprinkling
Kosher salt and freshly ground black pepper
4 croissants or your favorite bread
4 large eggs
Nonstick cooking spray

Steps:

Preheat the broiler. Line a broiler pan or baking sheet with aluminum foil.
Place the bacon on the pan and broil until the bacon begins to brown and shrivel, 3 to 5 minutes. Flip the bacon, and continue to cook until crispy, about 3 to 5 minutes depending on how hot your broiler is. Transfer the bacon to a paper towel-lined plate to drain.
Meanwhile, lightly toast the pine nuts by heating them in a medium dry skillet set over medium heat, shaking the pan frequently, until they just begin to turn golden, 3 to 4 minutes. Keep an eye on them, because they toast pretty quickly.
Combine the toasted pine nuts and garlic in a food processor or blender until a paste forms. Add the basil and continue processing until a creamy, green paste has formed. With the motor running, slowly pour in 1/2 cup olive oil, processing until the oil is fully incorporated. Transfer the paste to a bowl and fold in 1 cup Parmesan with a rubber spatula. Season to taste with salt and pepper. Set aside.
Split the croissants and broil on a baking sheet until golden, 1 to 2 minutes. Set aside.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Spray 4 egg rings with cooking spray. Put the rings in the skillet and crack 1 egg into each rings. Cover the skillet to trap the steam and cook until the eggs set, 2 to 3 minutes. Season with salt and pepper.
Spread the pesto on the cut sides of each croissant. Place 2 slices of bacon on each croissant, top with an egg and sprinkle with more Parmesan. Enjoy!