THE SOPHIA BLT

 

  • Cooking Time:
  • Servings: 1
  • Preparation Time:

Ingredients

  • Pancetta 4 thin slices
  • Your favorite white sandwich bread
  • Garlic mayonnaise*
  • Homemade pesto
  • Fresh arugula (the spicier the better)
  • Ricotta salata cheese
  • Juicy summer tomatoes
  • Salt & pepper to taste

Directions

  • Cook the pancetta in the oven at 400 degrees until cooked to your preference (we like it crispy).
  • Set aside on paper towels to drain.
  • Butter the bread slices and grill them on only one side (you can use a cast-iron skillet to achieve a similar effect).
  • Spread garlic mayonnaise on the grilled side of one slice of bread, and spread pesto on the grilled side of the other slice of bread.
  • Pile arugula onto the mayo side, put lots of juicy slices of tomato on top, and season them with salt and pepper to taste.
  • Be aware that your pancetta and your pesto might both be quite salty, so you might not need any salt.
  • Make sure to cover all the surface area with tomatoes.
  • Shave slices of ricotta salata with a cheese plane or a vegetable peeler.
  • Cover the tomatoes nicely with shavings of the cheese.
  • Then top the sandwich with the pesto side of the other piece of bread.
  • Slice on the diagonal and serve.
  • We serve ours with homemade cucumber pickles on the side and we always suggest our homemade Moroccan Iced Tea to chase it down.
  • *We take Hellman's mayo and mix in pureed raw garlic, mustard seeds and cayenne pepper.
  • The important thing is to have a really delicious spread not ordinary mayo.

Notes

I found this recipe on a site I recently discovered, Southernfoodways.com, and was intrigued. It is described as a 'luxurious BLT, exotic and beautifully delicious,' and was inspired by actress Sophia Loren. It comes from Hich Elbetri, Chef-Owner of SANDWHICH, Chapel Hill, NC.

Categories: Brown Bag  Sandwich 

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