We have been making this recipe for years. I start thinking of it as soon as the first vine-ripe tomatoes are ready. If you don't have all the right components, it's still good; but if you can get great, fresh ingredients, the end result is well worth your investment in time. The basil aioli is the critical component that really makes this special.
Bart's Ultimate BLT
"When the first of the tomatoes come in, I have to have a BLT," chef Bart Hosmer says. "It is the quintessential tomato dish."
Yield: Makes 1 sandwich
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Amount per serving
- Calories: 792
- Calories from fat: 69%
- Protein: 29g
- Fat: 61g
- Saturated fat: 18g
- Carbohydrate: 34g
- Fiber: 4g
- Sodium: 1203mg
- Cholesterol: 130mg
- 2 1/4- to 1/2-inch-thick slices of artisan levain or sourdough bread
- 2 tablespoons Basil Aioli
- 3 pieces applewood-smoked thick-cut bacon, cooked
- 1 ripe medium tomato, sliced
- 1/3 cup loosely packed arugula leaves
- 2 ounces fresh mozzarella, sliced
- Salt and pepper
- 1. Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread. Eat with gusto.
- Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes--such as Charles Melton Rosé 2004 (Barossa Valley, Australia; $12) and Merry Edwards Sauvignon Blanc 2005 (Russian River Valley, CA; $27).
- Note: Nutritional analysis is per sandwich.
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