Swanky BLT
Print Recipe
The BLT: Three simple ingredients make one helluva sandwich. And while we could just tell you to up the ante by topping it with a fried egg or throwing on some avocado, we’ve got a better idea: Upgrade the whole thing. We swap bacon for pancetta, lettuce for escarole, plain tomato for balsamic-roasted and white bread for sourdough. Even the mayonnaise gets a boost from a touch of crème fraîche and vinegar. Best of all, this fancified version takes just 30 minutes or less.
Ingredients
16 slices pancetta
2 teaspoons coarsely ground black pepper
1 large beefsteak tomato, thickly sliced
¼ cup olive oil, divided
1 tablespoon balsamic vinegar
Coarse salt
8 leaves escarole
2 tablespoons Champagne vinegar
2 tablespoons softened butter
8 slices sourdough bread
¼ cup mayonnaise
¼ cup crème fraîche
1 tablespoon malt vinegar
Directions
1. Heat a large skillet over high heat. Add the pancetta slices, season with black pepper and cook until crisp, about 1 to 2 minutes per side. Set aside.
2. Lay the tomato slices on a baking sheet and drizzle with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Season with coarse salt. Roast under the broiler until tender and lightly browned, 3 to 4 minutes.
3. In a large bowl, toss the escarole leaves with the remaining olive oil and the Champagne vinegar.
4. Heat the butter in the skillet over medium-high heat. Add the bread and cook until it is toasty, 1 to 2 minutes per side.
5. In a small bowl, whisk the mayonnaise with the crème fraîche and malt vinegar to combine. Spread 1 to 2 tablespoons of the mayonnaise mixture on each slice of bread. Top with 2 leaves of dressed escarole, a tomato slice and 4 slices of pancetta. Serve immediately.
1,554 calories
85g fat
153g carbs
46g protein
16g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.