What is better than fresh heirloom tomatoes paired with bacon…wowza! I had a baguette on hand and toasted the bread and served as an open faced sandwich. It was delicious and so easy. I purchase the balsamic reduction/glaze at the grocery store but you can also make your own as shown in the original recipe.
Bacon Caprese Open Faced Sandwiches
INGREDIENTS:
- 6 slices – bacon, cooked
- ½ cup – mayonnaise
- 1 tbsp – pesto
- 4 slices – bread (i.e. sourdough, focaccia, ciabatta) (I used a baguette)
- 6 slices – fresh mozzarella, sliced
- 4 slices – Roma tomatoes, sliced (I used heirloom tomatoes)
- 1 cup – fresh arugula or spinach
- 8 each – fresh basil leaves
- To Taste – kosher salt
- To Taste – ground black pepper
- Balsamic Reduction
DIRECTIONS:
- In a large skillet or frying pan, cook the bacon slices on medium to medium-high heat until crispy (about 5 – 7 minutes). Drain off the excess fat.
- While the bacon is cooking, in a small saucepot combine the balsamic vinegar and brown sugar. Reduced the mixture by 1/2 over medium heat. Do not boil, turn to medium-low if needed. Set aside to cool.
- Combine the mayo and pesto in a small bowl. Season to taste with ground black pepper.
- Toast the slices of bread in a toaster or toaster oven. Spread the pesto mayo on each slice of bread. Assemble the sandwiches in the following order: arugula, mozzarella, bacon, and tomatoes.
- Sprinkle with salt and ground black pepper. Top with basil and drizzle a little balsamic reduction. Top with another slice of bread and slice! (I served open faced). Serve immediately and enjoy!
Recipe from BeGreedyEats
Fork Lore 