Emily Nathan
Yield
Makes 1 sandwich

"When the first of the tomatoes come in, I have to have a BLT," chef Bart Hosmer says. "It is the quintessential tomato dish."

How to Make It

Step 1

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.

Step 2

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).

Step 3

Note: Nutritional analysis is per sandwich.

Parcel 104, Santa Clara, California

Ratings & Reviews

daisylover's Review

daisylover
June 21, 2012
N/A

alpinehills01's Review

alpinehills01
July 10, 2010
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.