To make the mayo, put the egg yolks in the processor with a little salt and the mustard. Very slowly – drop by drop – add the oil with the motor running. As the mixture begins to thicken, you can add the remaining oil a little faster. Add the basil and lime juice to taste. Keep in the fridge until serving.
Starting with the tomato, slice thinly with a serrated knife, sprinkle with salt and leave on a sheet of kitchen towel for 10 minutes to rid it of excess liquid – no soggy sandwich here!Next, grill the bacon on a cast iron grill pan until cooked. Drizzle the bread with olive oil. When the bacon is cooked, remove it from the pan and keep warm, clean the pan if necessary and grill the bread on the same pan, on each side.
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