Prep 20 mins
Cook 10 mins
This recipe comes from a Cook's Country Magazine. It's phenomenal. I made it for a get together and it was gone in a flash. It's really worth finding the ciabatta bread for. I got mine from Safeway.
- 2 medium tomatoes, sliced thin
- 2.46 ml salt
- 14.79 ml extra virgin olive oil
- 14.79 ml balsamic vinegar
- 1 loaf ciabatta
- 314.66 ml packed fresh basil
- 78.07 ml mayonnaise
- 9.85 ml lemon juice
- 1 garlic clove, minced
- 0.59 ml hot sauce
- 8 slice bacon, cooked until crisp, drained, and crumbled
- 4 romaine lettuce leaves
- 226.79 g fresh mozzarella cheese, sliced thin
- Place tomato slices on several layers of paper towels and sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture.
- Mix oil and vinegar together in small bowl.
- Slice bread in half horizontally and use fingers to remove and discard all but 1/2 inch of interior crumb.
- Puree 1 cup basil, mayonnaise, lemon juice, garlic, hot sauce, and 1/4 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 wih oil and inegar mixture. Place remaining 1/3 cup basil in single layer on top and replace top half of bread.
- Cut crosswise into 2 inch sandwiches. Serve.
I make this for almost every party. It is so good!