Categories: Sandwiches/Wraps
Ingredients
- 1/2 cup mayo
- 2 tbsp finely chopped fresh chives
- 1 small garlic clove, grated
- 1/2 tsp grated lemon zest, plus the juice of 1 lemon
- Kosher salt and black pepper
- 8 slices thick-cut bacon
- 2 tbsp canola oil
- 24 ramps, ends trimmed
- 8 1/2-inch thick slices white or sourdough bread
- Unsalted butter, at room temp, for spreading
- 1 ripe tomato, sliced
Directions
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Whisk the mayo, chives, garlic, lemon zest, 1/4 tsp salt and black pepper in a medium bowl until combined. Refrigerate until ready to use.
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Cook the bacon in a large nonstick skillet over medium heat, flipping, until crisp and browned, about 10 minutes. Drain on a paper towel-lined plate.
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Wipe out the skillet and heat the canola oil over medium heat. When the oil begins to smoke slightly, remove the skillet from the heat and add the ramps in a single layer. Return the pan to the heat and season with salt and pepper. Cook the ramps over high heat for 30 seconds, stirring constantly, to wilt them. Transfer them to a plate and drizzle with the lemon juice.
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Toast the bread and spread with butter. Spread a tbsp of the chive mayo on each slice of bread. Top 4 bread slices with the bacon, ramps and tomato. Top with the remaining bread.