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Caprese BLT

Caprese BLT
Source:Rebecca Williams of Goldsboro, N.C.,grand-prize winner of Creative Sandwiches Recipe Contest
4 ServingsPrep: 0 min. Cook: 0 min.

Ingredients

  • 2 medium tomatoes
  • sliced thin
  • Salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 loaf ciabatta bread
  • 1 1/3 cups packed fresh basil
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 garlic clove
  • minced
  • 1/8 teaspoon hot sauce
  • 8 slices bacon
  • cooked until crisp
  • drained
  • and crumbled
  • 4 romaine lettuce leaves
  • 8 ounces fresh mozzarella
  • sliced thin

Directions

  • Place tomato slices on several layers of paper towels and sprinkle
  • with ½ teaspoon salt. Let sit for 15 minutes and then press with
  • additional paper towels to extract excess moisture. Mix oil and
© Taste of Home 2012

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Caprese BLT (continued)

Directions (continued)

  • vinegar together in small bowl. Set aside. Slice bread in half
  • horizontally and use fingers to remove and discard all but ½ inch of
  • interior crumb.
  • Puree 1 cup basil leaves, mayonnaise, lemon juice, garlic, hot sauce,
  • and ¼ teaspoon salt in blender or food processor until smooth,
  • stopping to scrape down sides several times. Spread basil mayonnaise
  • on both cut sides of bread. Sprinkle bacon on bottom half of bread
  • and place romaine on top of bacon. Shingle tomatoes and mozzarella
  • alternately over romaine and drizzle with oil and vinegar mixture.
  • Place remaining 1/3 cup basil leaves in single layer on top and
  • replace top half of bread. Cut crosswise into 2-inch sandwiches.
  • Serve.
  • Yield: serves 4
© Taste of Home 2012