Wednesday, July 25, 2007

Best BLT/PAHT ever!


Confused? Our new favorite BLT now includes pancetta, arugula, heirloom tomatoes and fresh mozzarella.

I often receive my BonAppetit and say I'm going to cook whatever is on the cover that very night....however, it rarely happens. This month it actually did and was it ever worth it. (Well, except for setting off the smoke detector with all of the pancetta frying...)
The sandwich tastes as good as it looks and looks as good in real life as it did on the cover. I hope the photo does it justice. Marinating the tomatoes makes a big difference, the fresh basil and argula give the sandwich a fresh, summery taste. I did not have burrata cheese, so I substituted fresh mozzarella. I also used whole grain bread instead of egg bread. The husband suggests slathering it with mayo next time around...but he managed to restrain himself the first time around. He's already wondering when we can have it again!

I also made my favorite summer corn dish to go on the side, but I kind of made it up because I couldn't find the recipe. I'll edit this post and add the recipe as soon as I can track it down. It is a great recipe to use when then corn isn't quite good enough to eat off the cobb.

CRISPY PANCETTA, BURRATA, AND TOMATO SANDWICHES
Bon App├ętit, August 2007
Sal Marino
Il GranoI
ingredients
4 (3-ounce) packages thinly sliced pancetta (Italian bacon)
6 (3- to 4-inch-diameter 3/4-inch-thick) slices ripe Costoluto Genovese tomatoes or other ripe red heirloom tomatoes
1/2 cup (packed) coarsely torn fresh basil leaves
6 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
1/2 teaspoon fleur de sel or coarse kosher salt
Freshly ground black pepper
12 (4 x 4 x 1/2-inch) slices egg bread or brioche, lightly toasted
18 ounces burrata cheese
4 cups (about) baby arugula or mixed microgreens
preparation
Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain. Can be made 2 hours ahead. Let stand at room temperature.

Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.
Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.


The summer is flying by....



...and I have been missing. Packing, moving, no wi-fi at home and well....the beach. No more excuses. I'm back and can't wait to share more great recipes. With all of the wonderful produce coming from the City Market, we've had some good eats!

More soon...