BLT’s with a Twist
This is a recipe I got working with the Food Network Chef Bob Blumer. He came out for the Sundance Film Festival Several years ago and it was a great experience working with him because he has some very original culinary ideas. I REALLY love BLT’s so I was easily won over by this recipe. I have made a few changes to the original recipe to make it more husband-friendly (this also translates as kid-friendly). It makes a great appetizer and I served it for some friends we had over on Labor Day before we enjoy Dream Dinners Herb Crusted Chicken and Baby Bakers. They were absolutely delicious with our garden tomatoes.
Inside-out BLT’s
8 strips bacon 8 firm or green(unripe) tomatoes, cut into 1/4 inch silces 1 cup flour 3 eggs, beaten 2 cups panko bread crumbs 3 Tbsp olive oil salt & pepper 4 ounces fresh mozzarella (the original called for goat cheese), sliced 1/8 in thick 24 arugula leaves (you can substitute any green you like, arugula gives a great peppery flavor) Cook bacon until crispy, drain on a paper towel, break into small pieces and set aside. Select 24 slices or tomato (the more uniform the better). Dredge each slice in flour, then in eggs, then in bread crumbs. Reserve in a single layer on a plate. In a saute pan heat 3 Tbsp olive oil on medium high. When oil is hot add tomato slices to pan (don’t overcrowd the pan, allow space between each slice). Fry for about 2 minutes per side or until browned and crispy. Remove from pan and drain on a paper towel. Sprinkle lightly with salt and pepper. Repeat this process until all the tomatoes are fried. Assemble the mini sandwiches: Line up 12 fried tomatoes, top each with 1 slice of cheese, a mound of bacon, and 2 arugula leaves. Cover with a second fried tomatoe. Secure with a toothpick. Serve hot.
My camera is having difficulties so I will post a picture soon. SORRY!
