Shea McGee’s BLTA on Focaccia with Basil-Lemon Pepper Mayo Lets Each Part of the Sandwich Shine

**Shea McGee Unveils Gourmet BLTA Sandwich Recipe in New Cookbook**

Well-known interior designer Shea McGee has introduced her unique take on the classic BLTA (bacon, lettuce, tomato, avocado) sandwich in her latest cookbook, *Around the Table*. The recipe features a luxurious combination of ingredients, including a special basil-lemon pepper mayo that elevates the familiar dish to new culinary heights.

In her description, McGee emphasises the importance of each component in the sandwich. “The BLTA is already a classic, but I wanted to give it something special,” she explains. She has meticulously crafted her version to ensure that every part of the sandwich contributes to an overall fresh and satisfying experience.

The standout ingredient in McGee’s rendition is heirloom tomatoes, which she suggests salting in advance to enhance their deep savoury flavour. “The heirloom tomatoes are the star of the season,” McGee remarks, outlining her method of preparing them. This technique involves salting the tomatoes, drawing out their moisture while concentrating their delightful flavour.

Alongside the tomatoes, the sandwich features a crisp layer of romaine lettuce, creamy avocado slices, and crispy applewood smoked bacon. “When you layer all these flavours together, the whole thing just comes alive,” she notes, bringing attention to how these ingredients complement one another to create a delightful bite.

The basil-lemon pepper mayo is another highlight of McGee’s sandwich, transforming this quick meal into something that could easily grace the menu of a gourmet café. “It’s a simple twist, but it completely transforms the sandwich,” she says. The mayo is characterised by its vibrant herbaceous quality, accented by fresh cracked pepper and zesty lemon, making it a standout spread.

McGee believes her elevated BLTA is ideal for spring and summer lunches, perfect for casual gatherings or family meals. “It’s the kind of thing you can throw together barefoot in the kitchen with the windows open,” she shares. Whether hosting friends or enjoying a family weekend lunch after visiting the local farmers’ market, this recipe aligns with the relaxed and convivial atmosphere of summer dining.

One important piece of advice from McGee is to never skip the salting of tomatoes, as this crucial step greatly enhances the sandwich’s flavours. “It’s a small step that takes the sandwich from good to great,” she declares, underscoring the difference it can make in the overall taste of the dish.

For those eager to recreate this gourmet sandwich, here is the recipe for Shea McGee’s BLTA on Focaccia with Basil-Lemon Pepper Mayo. Servings yield four and involve an active time of just 15 minutes, with a total preparation time of 40 minutes:

**Ingredients:**
– 1 cup fresh basil leaves, tightly packed
– ½ cup mayonnaise
– 2 tsp grated lemon zest
– 1 tsp black pepper
– 1 ¼ tsp kosher salt, divided
– 10 thick-cut applewood-smoked bacon slices
– 4 (4- x 4-in.) store-bought focaccia squares, halved horizontally
– 2 medium-size heirloom or regular tomatoes, sliced
– 1 medium head of romaine lettuce, leaves separated
– 2 medium avocados, sliced

**Instructions:**
1. In a food processor, combine the basil, mayonnaise, lemon zest, pepper, and ¼ teaspoon of the salt, and process until smooth. Store the mixture in an airtight container in the refrigerator until needed.

2. Preheat the oven to 190°C (375°F) and prepare a baking sheet with parchment paper or place an ovenproof wire rack on top. Cut each slice of bacon in half crosswise, arranging them on the prepared baking sheet. Bake for 25 to 35 minutes until the bacon is crisp and golden.

3. Optionally, you can also toast the focaccia by placing the cut sides up on the oven’s upper rack for about five minutes.

4. Prepare the tomato slices by placing them in a single layer on paper towels and sprinkling them with the remaining teaspoon of salt. Allow them to sit for a short while.

5. To assemble the sandwich, place a few lettuce leaves on the bottom half of a focaccia square and spread the basil-lemon pepper mayo over the top half. Pat the tomato slices dry and layer them over the lettuce. Top with avocado slices and five pieces of bacon before crown it with the other focaccia half. Cut the assembled sandwiches in half and enjoy.

With the arrival of warmer weather, McGee’s BLTA sandwich is sure to become a delectable choice for lunches and gatherings, showcasing how a thoughtful combination of familiar ingredients can lead to something remarkably flavourful and satisfying.