This is an Italian twist on the classic BLT–I call it BPT (Bacon Pesto Tomato). I came up with this recipe one day by just throwing a sandwich together with things I had leftover in my fridge. It was unexpected how delicious it was!
Combine pistachio nuts, lime juice, cilantro, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pesto is smooth. Season with salt and pepper; set aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove bacon from pan and drain on paper towels. When cool enough to handle, tear each strip of bacon in 1/2 so you have 4 pieces.
Brush both sides of bread slices with 1 tablespoon olive oil. Place remaining olive oil in the skillet. Cook bread in the skillet over medium heat, turning as necessary, until both sides are browned, 3 to 4 minutes. Remove bread from pan.
Meanwhile, season tomato slices liberally with salt and pepper.
To assemble sandwich, place 4 pieces of bacon on 1 slice of bread. Top with Parmesan cheese, tomato slices, 2 tablespoons pistachio pesto, and the remaining slice of bread.
Per Serving: 1957 calories; protein 41.3g; carbohydrates 56.5g; fat 180.7g; cholesterol 51.4mg; sodium 1704.4mg.