ITALIAN BLT
SERVES 4 • PREP TIME: 15 MIN • COOK TIME: 5 MIN
calories per serving: 302
Fat 13.5 g • Cholesterol 20 mg • Sodium 718 mg • Carbohydrates 31 g • Fiber 2 g • Sugar 1 g • Protein 11.5 g
INGREDIENTS
GARLIC AIOLI:
1/3 cup – mayonnaise
1 tbsp – lemon juice
1 tbsp – dijon mustard
1 clove – garlic (minced)
Pinch – salt
Pinch – freshly ground pepper
ITALIAN BLT:
1/2 – crusty Italian loaf (cut into 8 1/2-inch slices)
2 tbsp – extra virgin olive oil (divided)
16 – thin slices pancetta
2 – Ontario greenhouse beefsteak tomatoes (1/2-inch slices)
2 cups – arugula
DIRECTIONS
ITALIAN BLT: Heat 1 tbsp olive oil in a large non-stick skillet set over medium heat. Add pancetta; cook in batches for 1 minute per side or until golden brown. Transfer to paper towel lined plate to drain.
Toast bread slices and brush both slices lightly with olive oil. Spread Garlic Aioli evenly on 4 slices. Top with arugula, tomato slices and pancetta. Cap with remaining slices. Serve immediately.
GARLIC AIOLI: Which mayonnaise with lemon juice, olive oil, mustard and garlic. Season with salt and pepper.