Caprese BLT Ciabatta Sandwich
Source of Recipe
Rebecca Williams
Recipe Introduction
Rebecca Williams of Goldsboro, N.C., was the grand-prize winner of Creative Sandwiches recipe contest.
List of Ingredients
2 medium tomatoes, sliced thin
Salt
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 loaf ciabatta
11/3 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
Recipe
Many supermarket bakeries carry ciabatta. An Italian loaf can be used instead, but be sure to discard the interior of the bread, as directed
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. Puree 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. 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.
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