Food Birchwood BLT 5.0 (1) 1 Review Tracy Singleton, owner of the Birchwood Cafe in Minneapolis, combines summer's greatest hits--heirloom tomatoes, basil and sweet corn--in what she calls "a kitchen sink sandwich." By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on June 7, 2021 Print Share Photo: Carson Downing Hands On Time: 20 mins Total Time: 40 mins Servings: 6 Yield: 6 sandwiches Jump to Nutrition Facts Ingredients 1 ear sweet corn, husks and silks removed ½ cup heavy cream 1 small canned chipotle in adobo sauce, coarsely chopped Salt and freshly ground black pepper 3 large cloves garlic 2 cups fresh basil 1 cup arugula ½ cup toasted pine nuts or sunflower seeds ½ cup coarsely grated Parmesan cheese ⅔ cup extra-virgin olive oil ½ cup mayonnaise 1 pound bacon 12 slices multigrain bread 12 leaves lettuce 2 large heirloom tomatoes, sliced Directions For coulis: Cut kernels from ear of sweet corn. In a saucepan, combine corn kernels, cream and chipotle pepper. Bring to a boil over medium; reduce to low and simmer until corn is very soft, about 8 minutes. Remove from heat. Puree the mixture, using an immersion blender or in a blender or food processor. Season with salt and pepper. For pesto: In a food processor, chop garlic. Add basil, arugula, pine nuts and Parmesan. Process until finely chopped. Pulse in olive oil until incorporated but not completely smooth. Season with salt and pepper. Stir 1 tablespoon pesto into 1/2 cup mayonnaise. (You can stir leftover pesto into hot pasta.) Fry bacon in a skillet until desired crispness. Toast bread. Spread all slices generously with pesto mayonnaise. Layer lettuce, sliced tomatoes and bacon on one side. Top with a spoonful or two of the coulis and another slice of bread. Halve diagonally and serve with lots of napkins. This recipe has a lot of elements. Feel free to save time by swapping purchased pesto for the homemade. Print Nutrition Facts (per serving) 550 Calories 34g Fat 44g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 550 % Daily Value * Total Fat 34g 44% Saturated Fat 10g 50% Cholesterol 85mg 28% Sodium 860mg 37% Total Carbohydrate 44g 16% Total Sugars 9g Protein 21g Vitamin C 10mg 50% Calcium 39mg 3% Iron 1mg 4% Potassium 328mg 7%