Do you know anything better for lunch, dinner or snack, than a good BLT? I don’t, and this one is over the top.
Browsing some preferred old food magazines (Cooking Light) I stumble upon a great BLT cover, and a recipe about heirlooms tomatoes! It’s winter and tomatoes are not what they should be. I still couldn’t resist, and gave a twist to the original version with ingredients I had on hand. It came out super!
Once again, good quality ingredients are key here, bread, tomatoes, arugula and mozzarella. All fresh for a great sandwich!
A classical all American sandwich with an Italian flavor… what else could I wish for?
- 8 thin slices prosciutto
- 8 to 10 bacon strips or pancetta slices
- 4 slices mozzarella cheese .room temperature
- 4 to 8 slices medium round tomatoes, room temperature
- 1/4 cup light mayonnaise
- 1/2 cup baby arugula leaves
- 1/2 cup Italian herbed vinaigrette (recipe follow)
- 8 slices mighty multigrain bread, toasted
How to make it:
- Prepare vinaigrette, have tomatoes and mozzarella at room temperature
- Cook bacon till crispy in medium skillet over medium heat.
- In a second skillet over medium heat, heat prosciutto slices till almost crisp but still soft.
- Prepare toasted bread on a large cutting board, making sure your slice are equally cut.
- Spread well mayonnaise on one slice, add tomatoes slices, sprinkle salt and pepper over.
- Add prosciutto and bacon slices (two of each).
- Top with arugula leaves, sprinkle with vinaigrette, not too much.
- Sprinkle second bread slice with vinaigrette, add mozzarella, and close your sandwich, pressing each one to adhere. Cut in half or leave it as it is. Serve with salad, chips, fries…
- 1 cup extra virign olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons dried Italian herbs, rosemary, oregano, basil
- 2 sprigs parsley
- 1/2 teaspoon ground pepper
- 1/2 teaspoon of salt
Combine all ingredients in a bowl, or mixer, stir well, till all flavors combined.