Herbed Tomato-Bacon Sandwiches

The herbed mayonnaise can easily be doubled and stored in the refrigerator for up to 1 week. Try it on other sandwiches or as a dip for vegetables.

Yield: 3 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 228
  • Fat: 13.2g
  • Saturated fat: 2.6g
  • Protein: 8.8g
  • Carbohydrate: 19.6g
  • Cholesterol: 19mg
  • Iron: 1.9mg
  • Sodium: 852mg
  • Calories from fat: 51%
  • Fiber: 2.9g
  • Calcium: 42mg


  • 6 (1/4-inch-thick) slices tomato (about 1 large)
  • 1/3 cup light mayonnaise
  • 2 tablespoons chopped fresh basil, divided
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 small garlic cloves, minced
  • 6 (1/2-ounce) very thin slices whole wheat bread
  • 6 40%-reduced-fat bacon slices (such as Gwaltney), cooked


  1. Place tomato slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes
  2. Combine mayonnaise, 1 tablespoon basil, and next 5 ingredients in a small bowl.
  3. Spread 1 tablespoon mayonnaise mixture over each bread slice. Top 3 bread slices each with 2 tomato slices, 2 slices bacon, and 1 teaspoon basil. Top with remaining bread slices, coated side down.
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Herbed Tomato-Bacon Sandwiches Recipe at a Glance
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