Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread. Eat with gusto.
Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes--such as Charles Melton Rosé 2004 (Barossa Valley, Australia; $12) and Merry Edwards Sauvignon Blanc 2005 (Russian River Valley, CA; $27).
We have been making this recipe for years. I start thinking of it as soon as the first vine-ripe tomatoes are ready. If you don't have all the right components, it's still good; but if you can get great, fresh ingredients, the end result is well worth your investment in time. The basil aioli is the critical component that really makes this special.
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