Ingredients Jump to Instructions ↓

  1. 2 medium tomatoes sliced thin

  2. Salt

  3. 1 tablespoon extra-virgin olive oil

  4. 1 tablespoon balsamic vinegar

  5. 1 loaf ciabatta bread

  6. 1 1/3 cups packed fresh basil

  7. 1/3 cup mayonnaise

  8. 2 teaspoons lemon juice

  9. 1 garlic clove minced

  10. 1/8 teaspoon hot sauce

  11. 8 slices bacon cooked until crisp drained and crumbled

  12. 4 romaine lettuce leaves

  13. 8 ounces fresh mozzarella sliced thin

Instructions Jump to Ingredients ↑

  1. Place tomato slices on several layers of paper towels and sprinkle with ½ teaspoon salt. Let sit for 15 minutes and then press with additional paper towels to extract excess moisture. Mix oil and vinegar together in small bowl. Set aside. Slice bread in half horizontally and use fingers to remove and discard all but ½ inch of interior crumb.

  2. Puree 1 cup basil leaves, mayonnaise, lemon juice, garlic, hot sauce, and ¼ 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 leaves in single layer on top and replace top half of bread. Cut crosswise into 2-inch sandwiches. Serve. Yield: serves 4 Notes: Many supermarket bakeries carry ciabatta. An Italian loaf can be used instead, but be sure to discard the interior of the bread, as directed.


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