Bacon, Arugula and Peach Sandwiches with Basil Mayonnaise

Who doesn't like a good BLT - Bacon Lettuce and Tomato sandwich? Well since it's summer and sweet slurping peaches are in season, homegrown peppery arugula and aromatic basil are in season and bacon is always in season, why not do a little change up on a traditional BLT and make a BAP - Bacon Arugula and Peach sandwich and instead of plain ole mayo, punch it up with a little basil? The savory bacon, the sweet peaches, the peppery bitterness of the arugula, the lemony basil mayo and yes the crunch of the toast! These are so good and light on a hot summer day for dinner with a big COLD glass lemony ice tea! 

BAP's are so simple to make that I'm not even going to give a whole recipe just a sketchy "how to" with photos from our very own test kitchen.

We are fortunate to have a nice garden and grow basil and arugula - but not peaches because of those damn thieving squerls! But all these ingredients are available in every supermarket.

Arugula and sliced peaches -

Homegrown arugula -

For the basil mayonnaise - basic amount (good in chicken salad too...)
1/2 cup Hellmann's REAL Mayonnaise (do not even think about using Miracle Whip)
1/2 cup chopped fresh basil
A squeeze or two of lemon juice
Drizzle of Extra Virgin Olive oil
Salt and pepper to taste

Combine  together and refrigerate

The bacon and arugula and the basil mayonnaise -

Add the sliced peaches -

We like this on toasted multi grain bread -

Loose Meat Sandwiches

Our version with added bread and butter pickles, a side of homemade french fries and a cold beer.

I have to confess my ignorance here. I never heard of  Loose Meat Sandwiches until this election year during the current coverage of the political campaigning in Iowa prior to the Iowa Caucuses. Apparently Loose Meat Sandwiches are a Hawkeye State specialty. I heard them being talked about during a lighter side news coverage segment of the campaign this morning. Lisa and I decided to find out what the heck they were, how they differed from "tight meat" sandwiches and how we could make them in our very own test kitchen here in Georgia. 

We found out quickly that the founder of an Iowa based restaurant chain - Maid-Rite originated these sandwiches back in the 1920's and that they couldn't be easier to make. Not surprisingly, as their name implies, they are loose meat sandwiches, basically Sloppy Joes without the slop. Their flavor comes from a few key ingredients: a good grade of ground beef, onions, garlic powder (we used minced garlic), yellow mustard, and Worcestershire sauce. We also used a little white vinegar.

Ingredients

1 lb ground chuck

1 medium onion, minced (reserve some for garnish)

1 Tbsp yellow mustard

1 Tbsp white vinegar

1 Tbsp Worcestershire sauce

2 tsps. sugar

1 clove garlic minced

salt and pepper to taste

6 hamburger buns

Sliced pickles

Instructions

Heat a large saute pan or skillet on medium heat.

Add onion and cook until translucent

Add ground beef and cook until browned

Mix in the other ingredients until well combined

Serve on toasted hamburger buns topped with minced onions and pickles and a side of fries. Have a fork handy because the loose meat is going to tumble out of the bun with every bite.