While tip-toeing through the internet, I came across Fantastical Food Fight. And, while I’m REALLY bad at timed anything, this really intrigued me. A dish is picked, make your own version, compare. I liked that.
And April’s theme … the BLT! Not that I think there’s anything you can do to a BLT to improve it. Bacon, mayonnaise, bacon, lettuce, bacon, tomatoes, bacon, bread. But perhaps, just perhaps, there is another way to have a BLT.
Crispy pancetta, arugula and sun-dried tomatoes, some olive oil and balsamic vinegar, all tucked inside a ciabatta roll. Well, that works for me.
The arugula is from our garden. The sun-dried tomatoes too – the last jar from last summer.
You may find this shocking, but there really isn’t a recipe for this.
- Ciabatta roll or loaf
- Thinly sliced pancetta or prosciutto
- Arugula
- Sun-dried tomatoes
Heat oven to 425.
On a baking sheet, make a single layer of the pancetta or prosciutto. Should take about 10 – 15 minutes. Remove from oven and let cool.
Pile everything onto the ciabatta.
Drizzle with olive oil and balsamic vinegar. (I suggest a balsamic glaze or reduction)
DIG IN!
Filed under: Bread, Dinner, Fantastical Food Fight, Light Supper, Lunch, Maine food blog, Recipe blog, recipes | Tagged: FantasticalFoodFight, Light Supper, Lunch, Maine Food, Maine food blog, pancetta, Recipe blog, Recipes, sandwich, Snack, Sun-dried tomatoes |
This looks absolutely amazing. YUMMO
Sort of an Italian BLT! Love your take on the sandwich! Pancetta is soooo good!
And crisped up in the oven even better!
This looks heavenly…especially with the balsamic! I could totally see how that would taste amazing!
Thanks!
I would definitely order that sandwich at a restaurant. Yum!
Thank you so much for joining in!! I agree with your sentiment…for me a BLT just needs bacon, lettuce, tomato, and mayo and I’m a happy camper, but I have to say…your version has my jaw hitting the flour! I love pancetta and arugula…and sundried tomatoes. YES! And on ciabatta – heaven!!