Is there anything more delightfully summer than a simple BLT featuring garden-fresh heirloom tomatoes?
Ingredients
SERVINGS: 2-4 Serving(s)
- 9 pieces guanciale or slab bacon, cooked over medium heat until rendered of its fat, drained onto absorbent paper
- 3 medium-large heirloom tomatoes, such as Cherokee Purple
- 3-5 leaves romaine lettuce, rinsed and patted dry
- 1 baguette bread, sliced in half lengthwise
- Mayonnaise, for spreading
- Flake salt and freshly cracked pepper
- Pickles to serve alongside
Preparation
In a 350° oven, toast baguette halves until golden. Tear lettuce into sections and generously slice tomatoes. Slather mayo onto baguette halves. On one half, top with lettuce to cover, then arrange bacon on top. On the other half, shingle tomato slices and season with salt and pepper.
Cut each into sections to sandwich, leaving the actual sandwiching to your guests. Serve open-face alongside sliced pickles, on a large platter or board for all to dazzle at juicy tomato glory and crispy bacon edges.
