Recipe: Open-Faced BLT Sandwiches

77
Recipe: Open-Faced BLT Sandwiches

Open-Faced BLT Sandwiches

Prepare an easy, seasonal appetizer with fresh produce from your local farmer’s market. Take this summertime classic sandwich up a notch by topping it with capers and pairing it with a chilled Grillo or Frappato from Sicilia DOC.

Recipe courtesy of Wines of Sicily
Servings: 4

  • 6-8 strips bacon
  • 1 loaf country bread
  • 1 cup arugula leaves
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon extra-virgin olive oil, plus additional to drizzle
  • 1 tablespoon balsamic vinegar
  • kosher salt
  • ground pepper
  • capers
  1. Heat oven to 375° F.
  2. Place bacon on baking sheet and bake 15-20 minutes depending on thickness of bacon. Remove bacon from oven and transfer to paper towels to drain.
  3. Using bread knife, slice bread 1/3-inch thick into single-serving slices; toast lightly.
  4. Add arugula leaves and cherry tomatoes to medium bowl. In separate bowl, whisk olive oil and balsamic vinegar; add to tomatoes and arugula, and gently toss to coat.
  5. To assemble, drizzle olive oil on one side of toasted bread. Arrange arugula, bacon and tomato mixture on top. Finish each sandwich with sprinkle of salt, ground pepper and a few capers.

LEAVE A REPLY

Please enter your comment!
Please enter your name here