For the sauce, combine the mayonnaise, mustard, lemon juice, parsley, capers and Tabasco in a bowl and mix well. Season to taste with salt and pepper. Set aside. This is best made a day ahead.
For the blt's, preheat the oven to 325-degrees. Cut the bread slices into rounds using a biscuit cutter and arrange on a baking sheet. Toast for 5 to 6 minutes or until light brown on both sides.
Mix the brown sugar and cayenne pepper together and sprinkle over the bacon. You may bake the bacon in the 325-degree oven until brown or crisp. Or, you may fry in a nonstick skillet until brown and crisp. Drain bacon and crumble.
While the bacon is cooking, whisk ½ basil, the olive oil, salt and pepper in a bowl. Add the tomatoes and turn gently to coat. Arrange the bread rounds on a platter. Layer each with 1 tomato slice, 1 teaspoon of the sauce, arugula and bacon. Garnish the platter with sprigs of basil.
*adapted from original recipe published in Table of Contents cookbook by the Junior League of Birmingham, Ala.
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