For the mayonnaise:
1 large egg
1 tsp Dijon mustard
5 large basil leaves, chopped
1 Tbsp lemon juice
Pinch of kosher salt and fresh black pepper
1/2 cup canola oil
1/2 cup olive oil (not extra-virgin), or another 1/2 cup of canola
For the sandwich:
8 slices bacon
4 ciabatta rolls (or any firm bread)
1 large tomato, sliced into 1/4-inch
1/2 small head of romaine lettuce
In a one-quart, wide-mouth mason jar (or any other tall jar with a wide opening), place the mayonnaise ingredients in the order listed. Set the speed to high (I use the purée setting), place the immersion blender over the egg, and push the ON button. When you start to see streaks of mayonnaise in the bottom of the jar, slowly start moving the blender upwards, until all of the ingredients have turned to mayonnaise. (This will take less than 1 minute.) Put the cap on the jar, and refrigerate until ready to use.
In a large nonstick frying pan, place the slices of cold bacon. Turn heat to low, and cook, turning once, for 6-7 minutes or until the bacon is browned but not too crisp. Remove bacon to a paper-towel-covered plate to drain.
Slice the ciabatta rolls in half, and toast on a griddle or under the broiler until light brown.
Slather the inside of the rolls, top and bottom, with the basil mayonnaise. On the bottom half of the roll, layer lettuce, bacon (2 slices per sandwich), and one fat slice of tomato. Cover with the top half of the roll, and press down lightly. Cut in half with a serrated knife, and serve.