Yield: 4 sandwiches
For the fresh parsley mayonnaise:
Yield: about 1 cup
INGREDIENTS
- 1 large egg
- 4 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup vegetable oil
- 4 tablespoons minced fresh Italian parsley
- 1/4 cup extra-virgin olive oil
TO PREPARE
Combine the egg, lemon juice, Dijon mustard, salt and pepper in a blender. Process on high speed to combine. To the running blender, add the vegetable oil in a very small, steady stream, stopping as needed to scrape down the sides with a rubber spatula. Add the parsley, and, with the motor running, add the extra-virgin olive oil in a small, steady stream. Refrigerate. For the sandwich:
INGREDIENTS
- Fresh parsley mayonnaise (see above)
- 8 slices fresh brioche bread, lightly toasted just before assembling
- About 1/2 head fresh butter lettuce
- 8 thick slices of meaty, heirloom tomato—such as Brandywine or Marvel Stripe
- 12 slices bacon, browned to taste
TO PREPARE
For each sandwich, slather a generous amount of the fresh parsley mayonnaise on two slices of the lightly toasted brioche, then layer on the lettuce, tomatoes and bacon. Serve immediately.
