Tracy Singleton, owner of the Birchwood Cafe in Minneapolis, combines summer's greatest hits--heirloom tomatoes, basil and sweet corn--in what she calls "a kitchen sink sandwich."

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
40 mins
Servings:
6
Yield:
6 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For coulis: Cut kernels from ear of sweet corn. In a saucepan, combine corn kernels, cream and chipotle pepper. Bring to a boil over medium; reduce to low and simmer until corn is very soft, about 8 minutes. Remove from heat. Puree the mixture, using an immersion blender or in a blender or food processor. Season with salt and pepper.

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  • For pesto: In a food processor, chop garlic. Add basil, arugula, pine nuts and Parmesan. Process until finely chopped. Pulse in olive oil until incorporated but not completely smooth. Season with salt and pepper. Stir 1 tablespoon pesto into 1/2 cup mayonnaise. (You can stir leftover pesto into hot pasta.)

  • Fry bacon in a skillet until desired crispness. Toast bread. Spread all slices generously with pesto mayonnaise. Layer lettuce, sliced tomatoes and bacon on one side. Top with a spoonful or two of the coulis and another slice of bread. Halve diagonally and serve with lots of napkins.

Tips

This recipe has a lot of elements. Feel free to save time by swapping purchased pesto for the homemade.

Nutrition Facts

550 calories; fat 34g; cholesterol 85mg; saturated fat 10g; carbohydrates 44g; mono fat 9g; poly fat 10g; insoluble fiber 7g; sugars 9g; protein 21g; vitamin a 956IU; vitamin c 9.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.9mg; vitamin b6 0.2mg; folate 26.2mcg; vitamin b12 0.3mcg; sodium 860mg; potassium 328mg; calcium 39mg; iron 0.8mg.
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