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01 April 2015

Dishes with Dee: Roasted Tomato and Mozzarella BLT

Everybody.
Oh. My. God.
This BLT is everything.

You know what makes it everything? Roasted tomatoes. I can't get enough of them! I love how they take on this earthy sweetness that you definitely don't get from tomatoes otherwise.
You know what take it a step further? Mozzarella.
And you know what really sends this sandwich to the next level? Balsamic reduction. Oh my goodness you can't go wrong with this combo.


To. Die. For.



Roasted Tomato and Mozzarella BLT

Here's what ya need:
1 ciabatta roll
2 or 3 slices of market bacon- I used center cut black pepper
1 ripe tomato
1 thick slice of fresh mozzarella cheese
1 large handful of arugula
about 2 Tbsp of balsamic reduction (directions below)


And here's what ya do:

1. Preheat oven to 325. Slice tomato into 1/4 inch thick slices. Drizzle with a touch of olive oil and a dash of salt. Roast for about 30 minutes.
2. Cook bacon in a large skillet. Drizzle ciabatta with olive oil and grill in a grill pan, cut side down until golden. Make balsamic reduction: in a small sauce pot, gently boil balsamic vinegar until it reduces by half and has a syrupy consistency.
3. Assemble your sandwich! Bread, bacon, tomato, mozzarella, arugula. Top with a generous drizzle of the balsamic reduction.
4. Let your mouth explode.





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