I used the last of the tomatoes from our garden this weekend to make these delicious BLT Napoleons for lunch. Tastes just as great as a well done BLT sandwich, but much more impressive when served!
makes 4 napoleons
8 slices of brioche, toasted and lightly buttered
3-4 medium-sized tomatoes, half sliced, half diced
8 slices of bacon, cooked until crispy
1 small red onion, finely chopped
1/3 cup mayonaise (homemade is best, but Hellman’s will do)
a handfull of basil leaves
1 cup balsamic vinegar
1 cup arugula
Begin by making the sauces. Chiffonade all but four sprigs of the basil. Combine with mayo and leave in the fridge while prepping everything else. Pour balsamic vinegar into a small saucepan and cook over medium heat until reduced to 1/4 cup.
To begin assembling the napoleons, using a large round cookie or biscuit cutter, cut out one circle from each slice of bread. Save the rest of bread for another use, or snack on it because it’s delicious! Place one circle on each plate and spread with a thin layer of the mayo. Place one large slice of tomato on top. Then arrange some of the arugula for the next layer. Top with 1/4 of the bacon and then place the other circle of brioche (after spreading mayo on it) on top. Repeat for the other 3 sandwiches.
Combine the diced tomatoes and red onion. Dress with just a little bit of the balsamic reduction and toss in a bit of the chiffonaded basil. Place a large scoop atop each of the napoleons.
To the rest of the mayo/basil aioli, add just enough milk or cream to make it a thinner consistency to drizzle around the place. Do so with both the mayo mixture and the balsamic reduction. Top each napoleon with a basil sprig and serve.