RECIPES

Bacon, lettucce, artichoke and tomato sandwich

Traditionals

4 people

15 minutes

Easy difficulty

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Ingredients for 1 sandwich

1 14.75 ounce jar of Cynara’s Petite Artichoke Hearts

½ heirloom tomato, sliced ¼ inch thick

2 strips smoky bacon

baby lettuce mix

1 piece Focaccia bread, split (or any firm bread)

2 tablespoons mayonnaise

a pinch of sea salt

freshly ground black pepper

2 tablespoon extra virgin olive oil

1 teaspoon fresh lemon juice

potato chips

In a large sauté pan over medium heat add the bacon strips and fry until the bacon is crisp and the fat has rendered out. As the bacon is cooking, drain the artichokes and cut them in half through the stem. Remove the bacon to a plate covered with paper towel to drain. Add the artichokes to the sauté pan with the bacon fat and sauté until golden brown and fragrant. Remove and place them on the plate with the bacon. Lightly toast the Focaccia bread and reserve.

Start to build the BLAT sandwich. On the bottom half of the toasted Focaccia bread, add the thick sliced tomatoes. Drizzle with a tablespoon of the extra virgin olive oil and a pinch of sea salt. Place the sautéed artichokes in an even layer on top of the tomatoes and follow with the crispy bacon strips. In a bowl, dress the baby lettuce mix with another tablespoon of extra virgin olive oil and the fresh lemon juice and toss well. Place the lettuce on top of the bacon. Spread the mayonnaise evenly on the top half of the toasted Focaccia bread and close the sandwich. Serve with the potato chips. 

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