Fresh Mozzarella, Tomato & Bacon Sandwiches

* For the Aioli:
* ¼ cup mayonnaise
* 1 clove garlic, minced
* 2 tsp lemon juice
* 1 tsp dijon mustard
* Salt & pepper, to taste
* For the Sandwiches:
* 8 slices bacon or turkey bacon
* 8 slices French bread
* Aioli
* 1 tomato, sliced
* 12-16 fresh basil leaves
* 1 large ball fresh mozzarella, sliced
* Salt & pepper, to taste


Make aioli by whisking together all of the aioli ingredients. Set aside in refrigerator.

Fry bacon in a large skillet. Once cooked through, place on paper towels to drain excess grease.

Toast bread and lay out 4 slices.

Spread aioli on each of the 4 slices. Top the aioli with 2 tomato slices, 2 slices of bacon, 3-4 basil leaves and then about 2 mozzarella slices.

Season the mozzarella with salt and pepper and then top with the remaining bread slices to form sandwiches.

You can also grill this sandwich. Simply assemble the sandwiches without toasting the bread, brush the outsides with olive oil and grill in a skillet until golden brown.

Tomato Sauce

• 4 tablespoons olive oil
• 1 onion, chopped
• 3 tomatoes, chopped
• 1 tablespoon tomato puree
• 1 cup chicken stock
• fresh basil
  
• salt and pepper to taste

DIRECTIONS

1. In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, chicken stock, salt and pepper. Reduce heat and simmer until reduced to a nice thick consistency. Stir in basil and let cook a few minutes more.
   

Skillet Chicken

This recipe is courtesy of Jen over at Pass the Pepper.

Ingredients
2 chicken breasts - no bone or skin
2 tablespoons of vegetable oil
1 pouch of onion soup mix
1 can diced tomatoes
2 sliced mushrooms
1 minced glove of garlic
Salt
Pepper
Chicken or veggie stock

1. Add oil to skillet and heat over medium high heat
2. Add chicken to skillet and brown on both sides
3. Remove excess oil/fat is any once the chicken has browned
4. In a bowl mix together the soup mix, tomatoes, garlic, salt, pepper and mushrooms
5. Add mix to the skillet and bring to a boil
6. Reduce head and place lid on skillet. Allow to cook for 40 minutes.
7. Check on it a few times and if it seems like there is not alot of liquid add a bit of chicken or veggie stock (I ended up adding probably 1/2 cup).
8. Serve over rice or egg noodles.