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PLT #FantasticalFoodFight

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!



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