Caprese BLT
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 4 to 6
Ingredients
2 medium tomatoes, sliced thinTable salt 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar 1 loaf ciabatta 1 ⅓ cups fresh packed basil leaves ⅓ cup mayonnaise 2 teaspoons lemon juice 1 clove garlic, minced⅛ teaspoon hot sauce 8 slices bacon, cooked until crisp, drained, and crumbled4 leaves romaine lettuce 8 ounces fresh mozzarella cheese, sliced thin
Before You Begin
Many supermarket bakeries carry ciabatta. An Italian loaf can be used instead, but be sure to discard the interior of the bread, as directed.
Instructions
- 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.
- 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.
Yield
Serves 4 to 6Ingredients
2 medium tomatoes, sliced thin
Table salt
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 loaf ciabatta
1 ⅓ cups fresh packed basil leaves
⅓ cup mayonnaise
2 teaspoons lemon juice
1 clove garlic, minced
⅛ teaspoon hot sauce
8 slices bacon, cooked until crisp, drained, and crumbled
4 leaves romaine lettuce
8 ounces fresh mozzarella cheese, sliced thin
Ingredients
2 medium tomatoes, sliced thin
Table salt
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 loaf ciabatta
1 ⅓ cups fresh packed basil leaves
⅓ cup mayonnaise
2 teaspoons lemon juice
1 clove garlic, minced
⅛ teaspoon hot sauce
8 slices bacon, cooked until crisp, drained, and crumbled
4 leaves romaine lettuce
8 ounces fresh mozzarella cheese, sliced thin
Ingredients
2 medium tomatoes, sliced thin
Table salt
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 loaf ciabatta
1 ⅓ cups fresh packed basil leaves
⅓ cup mayonnaise
2 teaspoons lemon juice
1 clove garlic, minced
⅛ teaspoon hot sauce
8 slices bacon, cooked until crisp, drained, and crumbled
4 leaves romaine lettuce
8 ounces fresh mozzarella cheese, sliced thin
Why This Recipe Works
We infused this Caprese BLT recipe with fresh flavor using a basil spread made of basil, mayonnaise, lemon juice, garlic, and hot sauce. Sprinkling the sliced tomatoes with salt drew out their liquid and concentrated their flavor, ensuring the Caprese BLT didn’t become soggy.
Before You Begin
Many supermarket bakeries carry ciabatta. An Italian loaf can be used instead, but be sure to discard the interior of the bread, as directed.
Instructions
- 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.
- 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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