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Pesto BLT Stacker

Chefs: Mack, Sunny, Josie, David, Angelica ~ Kent Career Tech Center
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This recipe utlizes something from each of our classes: 

Bacon – Cured and smoked by the Advanced Culinary students
White Bread – Baked by our First Year Hospitality students
Basil – Grown in our greenhouse by KCTC Agriscience students

The kids are excited to share this with everyone and to experience an event like this.

Bacon Me Crazy: Pesto BLT Stacker

  • Prep Time: 15 mins
  • Cook Time: 10 Mins
  • Serving Size: 1 Serving

Ingredients

Pesto Mayo:
  • 1 bunch basil, washed and leaves picked
  • 1 clove garlic
  • 1 teaspoon lemon zest
  • ½ cup olive oil
  • 1 tablespoon grated parmesan cheese
  • 1 cup prepared mayo
  • Salt and Pepper to taste
BLT Stacker:
  • Two slices white bread, toasted, ends cut off and cut into quarters
  • 4 slices of crisp bacon
  • 4 leaves of romaine lettuce
  • 2 cherry tomatoes, cut in half

Directions

Pesto Mayo:
  1. Place garlic and pinch or salt in a food processor and pulse until chopped.
  2. Add basil and lemon zest, pulse until uniformly chopped but still with texture.
  3. Slowly add olive oil while pulsing to create a smooth emulsion. Basil should still have some texture. Add parmesan and mayo and pulse until it comes together.
  4. Season to your liking
BLT Stacker:
  1. Cook bacon in a skillet with olive oil until crispy
  2. Set bacon aside on paper towels to catch greese
  1. Spread a small amount of pesto mayo on each piece of bread
  2. Cut each strip of bacon into 4 pieces and place onto one square of bread
  3. Top with cherry tomato and lettuce
  4. Top with remaining bread and skewer

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