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Caprese BLT

Source of Recipe


Cook's Country, April / May 2006






List of Ingredients



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






Instructions



1. Place tomato slices on several layers of paper towels and sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture. Mix oil and vinegar together in small bowl. Slice bread in half horizontally, and use fingers to remove and discard all but 1/2-inch of interior crumb.
   
   
2. Purée 1 cup basil, mayonnaise, lemon juice, garlic, hot sauce, and 1/4 teaspoon salt in blender or food processor until smooth, stopping to scrape down sides several times.
   
   
3. 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 in single layer on top, and replace top half of bread. Cut crosswise into 2-inch sandwiches. Serve.
   
   Serves 4 to 6