Cook the bacon in a large skillet over medium heat, turning a few
times until crisp, about 8 minutes. Transfer to a paper towel-lined
plate to drain, then cut each slice in half.
While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1
tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini
food processor (or finely chop the basil and whisk with the other
ingredients) until smooth. Add the mayonnaise and pulse until just
combined.
Toast the bread and spread evenly with the basil mayonnaise. Divide
the peaches, bacon and arugula among half of the bread slices; top
with the remaining bread slices. Serve with cornichons.
Per serving- Calories 399; Fat 25 g (Saturated 5 g); Cholesterol 25
mg; Sodium 887 mg; Carbohydrate 30 g; Fiber 5 g; Protein 13 g
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