There’s nothing better on a crisp summer day than an even crisper BLT, and this sandwich from Kinship Butcher & Sundry more than fits the bill.

Kinship Butcher & Sundry is owned by Chef Myles Moody and Rachael Pack, offering up local produce, pantry staples and delicious wines in Virginia-Highland. This BLT uses beef bacon instead of traditional pork, but it’s arguably just as tasty as the classic sandwich – just try it and see.

Keep scrolling for the full recipe.

Kinship Butcher & Sundry B.A.T. Boy BLT Recipe:

Ingredients:

• 2 slices of bread. Kinship uses brioche pullman
• 4 tablespoons Basil Mayo (recipe follows)
• 1 tablespoon Doux South’s Drunken Tomatoes. (About 1-2 whole tomatoes smashed with a fork) 
• 2 leaves lettuce such as Romaine, Bibb, or Summer Crisp
• 4 pieces of cooked crispy beef bacon (available at Kinship!)
• 1 heirloom tomato slice, cut about ¼ inch thick   
• Salt and pepper to taste

Basil Mayo Ingredients:

• 2 large egg yolks
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt 
• 1 pint (480 ml) neutral oil (canola or grapeseed)
• ¼ pound basil, leaves removed from stem

Directions:

Sandwich:

1. Toast slices of bread. Chef Myles brushes the brioche with melted butter and toast the slices on one side on the griddle. 
2. Generously spread the basil mayo on both slices of bread, on the untoasted side (the interior). 
3. On the bottom slice of bread, spread the smashed drunken tomatoes.
4. Sprinkle salt and pepper on the tomato slice and place on top of the smashed tomatoes. 
5. Place the Kinship Beef Bacon on top of the seasoned tomato, place your lettuce (or preferred sandwich green) and top with the second slice of bread. 
6. Slice on a diagonal, as only a psychopath slices their sandwiches vertically. 
7. Once cut, serve or consume reminiscing on how wonderful the summer tomato season is!

Basil Mayo:

1. Prepare a pot of salted water for boiling, as well as an ice bath.
2. Pick the leaves from 1/4 pound of basil, being sure to discard bruised or brown leaves. 
3. Blanch the basil leaves in boiling salted water for 20 seconds and then immediately scoop the leaves into an ice bath to shock. Squeeze leaves dry before.
4. Prepare your food processor.
5. Add egg yolks and the blanched basil to the bowl of your food processor and process for about 20 seconds.
6. Add vinegar and salt then process for another 20 seconds.
7. Slowly add the oil, in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important as to not break the emulsion.
8. Adjust vinegar and salt to taste.