Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

"When the first of the tomatoes come in, I have to have a BLT," chef Bart Hosmer says. "It is the quintessential tomato dish."

Bart Hosmer
This Story Originally Appeared On sunset.com

Gallery

Credit: Emily Nathan

Recipe Summary

Yield:
Makes 1 sandwich
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Parcel 104, Santa Clara, California

Nutrition Facts

792 calories; calories from fat 69%; protein 29g; fat 61g; saturated fat 18g; carbohydrates 34g; fiber 4g; sodium 1203mg; cholesterol 130mg.
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