Sep 13, 2011

Recipe for: California Bacon (oops, I forgot the lettuce) Tomato Sandwich

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 30 minutes
MAKES:
4 portions

There is nothing wrong with a classic BLT sandwich. The saltiness and crispy texture from the bacon with the tender and juicy tomatoes, makes a BLT one of the greatest little sandwiches of all time. However, in my version of a BLT, I changed it up a bit. Inside of plain mayo, I created a simple basil mayo, which pairs perfectly with the tomato slices. I also added thinly slices of prosciutto. What, more pork?! Yes! Prosciutto is dried-cured ham and loved by all Italians. It added a delicate balance to the overall taste. I also added slices of avocados, making it “California.” I did have a brain fart because I had every intention of adding lettuce to the mix, but it slipped my mind completely. I even purchased it from the market. So, if you have it on hand, add it. If not, no worries. It’s still pretty damn good without it. I absolutely love my grownup version of a BLT. It’s just a little twist on a classic favorite.

INGREDIENTS:
1 Ciabatta bread
1/3 cup of mayo
4-6 basil leaves, thinly sliced
8-10 strips of bacon, cooked
1 tomato, sliced
1 avocado, sliced
1 package of prosciutto
salt + pepper

DIRECTIONS:
1. Prepare the mayo basil. In a small bowl, combine mayo, sliced basil, salt and pepper. Stir until nicely combined. Cover with plastic wrap and refrigerate until you’re ready to assemble the sandwich.

2. Cook bacon. Heat a skillet on the stove at medium temperature. Place the slices of bacon in the hot, dry skillet. Cook the bacon until nice and crispy. Remove bacon and drain on paper-lined plate. Cover with a paper towel and set aside.

3. Toast the Ciabatta and prep the veggies. Slice the Ciabatta bread in half and place on a baking sheet with cut side facing up. Broil on low for 3-4 minutes until the bread warms through and gets a little toasted. Meanwhile, slice the tomatoes and sprinkle salt and pepper on both sides. Also, slice the avocado. Set aside.

4. Assemble the sandwich. Place the bottom part of the toasted Ciabatta and place on cutting board. Spread the basil mayo covering the bread. Layer the slices of tomatoes, bacon, prosciutto and avocado.

5. Cut and serve. Place the top part of the Ciabatta above the ingredients and gently press down. Slice into four servings and serve immediately.

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5 Comments

  • Proscuitto & avocado to a BLT? Great idea, thanks!

    • Isabel

      You’re welcome. Try it. You’ll love it! You’ll never want to make a BLT with prosciutto and avocado!

  • Let’s call it “BAT”, Bacon, Avacado, Tomato. Personally, I didn’t miss the lettuce. I think it would’ve ruined the sandwich.

    • Isabel

      LOL! I didn’t miss the lettuce either. It probably would have fallen off anyways. Lets make this again!

  • […] what’s so special about my recipe? Besides the chopped fresh chives, bit of sugar and crispy bacon, absolutely nothing. There’s no right or wrong way to make a deviled egg. People use […]

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