1/2 cup mayonnaise
1 teaspoon fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 small garlic clove, crushed
Salt and freshly ground black pepper, to taste
8 slices whole grain sandwich bread
2 teaspoons olive oil
8 oz Fontina cheese, thinly sliced or shredded
8 slices Jones Dairy Farm Cherry Hardwood Smoked Bacon, cooked
1 ripe tomato, cut into 4 thick slices
Butter or Boston lettuce leaves
In small bowl, combine mayonnaise, basil, parsley, garlic, salt and black pepper.
Brush bread with oil and toast on both sides on hot griddle until golden; spread each slice with some of the mayonnaise mixture.
Divide cheese over 4 pieces of bread.
Cut bacon slices in half; layer 4 pieces over cheese; followed by tomato and lettuce.
Top remaining bread and close the sandwiches.