Crazy Good Peach Caprese BLT

Make the mayo: In a small bowl, stir together the mayonnaise, basil, chopped pickled jalapeños, jalapeño brine, and garlic until smooth. Taste and adjust salt if needed. Refrigerate until ready to use.
Cook the bacon: Place the bacon strips in a cold skillet, making sure they don’t overlap. Turn the heat to medium and let the bacon cook slowly, allowing the fat to render. Cook for 8–12 minutes, flipping occasionally, until the bacon is crispy and golden brown. Transfer to a paper towel–lined plate.
Slice and grill the bread: Start by cutting the focaccia into 2½-inch by 2½-inch squares using a sharp bread knife or serrated knife. Once you’ve portioned the bread into squares, take each square and carefully slice it horizontally through the middle, creating a top and bottom half, just like a sandwich bun. Drizzle the focaccia slices lightly with olive oil and griddle over medium heat for 1-2 minutes per side until lightly golden.
Assemble: Spread a generous layer of basil-jalapeño mayo onto each slice of focaccia. Layer bacon, fresh mozzarella slices, and peach slices. Top with the arugula, drizzle the arugula with vinegar, and season with salt and pepper. Add the top slice of focaccia and gently press. Cut in half and serve right away or wrap for later.