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Back to the Table with Chef Bud - Caprese BLT


INGREDIENTS:

  • 1 EA LOAF OF FRENCH BREAD
  • 1 TBLSPN CHOPPED GARLIC
  • 3 TBLSPN BUTTER
  • 1 LB THICK CUT COMPART BACON OR JALAPENO BACON
  • 1 C FRESH GREENS OR ARUGALA
  • 2 EA HERITAGE TOMATOES, SLICED
  • 6 EA SLICES OF BELA GIASO MOZZARELLA
  • 2 TBLSPN TUSCAN HERB OLIVE OIL OR A BALSAMIC FROM AMARILLO GRAPE AND OLIVE

PREPARATION:

  1. MELT BUTTER AND GARLIC TOGETHER
  2. IN A SAUTE PAN OR OVEN ON 400 DEGREES COOK BACON. PLACE ON PAPER TOWEL TO DRAIN GREASE WHEN COOKED. SET ASIDE.
  3. SPLIT FRENCH LOAF AND BRUSH INSIDE WITH GARLIC BUTTER AND GRILL IN A SAUTE PAN OR OVEN UNTIL GOLDEN BROWN.
  4. TO BUILD SANDWICH, ON THE BOTTOM SLICE OF THE FRENCH LOAF WHILE STILL WARM, LAY SLICED MOZZARELLA
  5. TOP WITH SLICED HERITAGE TOMATO AND TOP TOMATOES WITH FRESH GREENS.
  6. DRIZZLE OLIVE OIL OR BALSAMIC OVER THE FRESH GREENS AND TOP WITH SLICES OF COMPART BACON.
  7. TOP WITH TOASTED FRENCH LOAF TOP AND SLICE! THE TRADITIONAL BLT IS A TREAT.

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