BLT with Basil Chili Garlic Mayonnaise

On a parchment-lined baking sheet, weave the bacon strips into a lattice shape that will fit your bread slices. Bake in a preheated 400°F (200°C) oven for 15-20 minutes, or until crispy. Remove and drain on a paper towel-lined plate.

To make the mayonnaise, add the sliced garlic, egg, chopped fresno chili, fresh basil, and white wine vinegar to a food processor. Season with a pinch of salt. Blend until combined.

With the food processor running, very slowly stream in the neutral oil until the mixture emulsifies and becomes a thick, creamy mayonnaise. Transfer to a bowl.

Slice the heirloom tomato into thick rounds. Arrange on a plate and season generously with salt and black pepper.

Butter one side of each slice of sourdough bread. Place butter-side down in a skillet over medium heat and toast until golden brown and crisp.

To assemble the sandwich, spread a generous layer of the basil chili garlic mayonnaise on the toasted sides of the bread. Layer with the seasoned tomato slices, butter lettuce, and the bacon lattice. Top with the other slice of bread.

Slice the sandwich in half and serve immediately.