Roasted Tomato, Brown-Sugar Bacon, and Mozzarella Sandwich Recipe
This is a deluxe twist on the classic BLT. You can also grill the tomatoes and the bread
Recipe from Tomato Time in the June 2017 issue of TOH magazine
MAKES 2 SANDWICHES
3 ripe plum tomatoes, split lengthwise
1 tablespoon extra-virgin olive oil
1⁄2 pound bacon, thickly sliced
2 tablespoons packed brown sugar
4 slices thick Tuscan-style bread
12 ounces fresh mozzarella, thickly sliced
Fresh lettuce leaves
In a bowl, toss the tomatoes with the oil and 1 to 2 pinches of salt. Place cut-side down in a baking dish and set aside.
Place 2 racks in the upper and lower thirds of the oven and preheat to 400°F. Line a large baking sheet with foil, then top with a large baking rack. Arrange the bacon slices in a single layer on the rack. Sprinkle evenly with the brown sugar. Place the bacon on the upper rack and the tomatoes on the lower rack. Roast the tomatoes for 10 minutes; the skins should be blistered and the flesh still firm to the touch. Continue baking the bacon until crisp, about 5 to 8 minutes longer.
Pull off the skins and keep the tomatoes warm. Lightly toast the bread and brush one side with olive oil. Arrange the bacon on 2 pieces of toast, oiled sides up. Top with tomato halves, then the slices of cheese. Drizzle the cheese with a little olive oil and add the lettuce leaves. Top with the remaining slices of bread, oiled sides down. Cut sandwiches in half and serve.