Spicy Italian BLT
Serves 2
4 slices The Sourdough Yogi sandwich bread, toasted - available at The Tasteful Olive (or other bread of choice)
Mayonnaise
4-6 slices balsamic glazed bacon (recipe follows)
1 medium heirloom tomato, sliced
1-2 T. The Tasteful Olive Peperoncino & Garlic Pressato olive oil
Fleur de Sel, available at The Tasteful Olive
4-6 bibb or butter lettuce leaves
For the balsamic glazed bacon:
1 lb. thick cut bacon
1/4 c. The Tasteful Olive Italian Herbs of Naples dark balsamic vinegar
Preheat the oven to 400. Line 2 rimmed baking sheets with parchment paper and arrange the bacon in a single layer. Bake for 15 minutes, then flip the bacon. Brush each strip with the balsamic vinegar and bake for 2-4 minutes more, checking after 2 minutes. The bacon is done when caramelized and crisp but not burnt; cooking time will vary depending on the thickness of the bacon.
To assemble the sandwich:
Spread mayonnaise evenly over one side of each of the 4 slices of toasted bread. Divide the tomato slices between 2 slices of bread, then drizzle with the olive oil and season with the fleur de sel. Top each with lettuce, then finish with the remaining slices of bread, mayonnaise-side down. Slice in half, if desired, and serve immediately.
Cook's Note: You'll have extra bacon. Store it in the refrigerator for up to 5 days and reheat in the microwave until warmed through.
