There is this sweet little bakery cafe in the town of Petaluma that makes the most incredible BLT I've ever tasted. Hyperbolic, I know, but entirely true. The secret, I've come to believe, is that they only use seasonal heirloom tomatoes and a basil infused mayo. I've been craving this delicious masterpiece for far too long, so I had to make it myself, with the addition of avocado. Because everything tastes better with avocado.
2 slices Gluten Free bread, toasted (I used Rudi's)
1 thick slice Heirloom Tomato
1 lettuce leaf
2 pieces of bacon, cooked crispy
1/2 avocado, sliced
1 tbsp basil mayonnaise (combine mayo and basil in food processor, voila)
Amass your sandwich with precision and delicacy. Oh yum.
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