CHEF JEFF — ONE BYTE AT A TIME: Fresh Mozzarella with BLT Pesto’Tis the season for BLTs.
By: Herald Staff Report,
’Tis the season for BLTs. This variation, from Tyler Florence in the Food Network magazine, adds a little pesto and fresh mozzarella to the mix.
Fresh Mozzarella with BLT Pesto
1 4-inch piece whole-grain baguette
2 slices turkey bacon
1½ teaspoons store-bought pesto
1½ teaspoons mayonnaise
1 spear romaine lettuce
2 thick slices heirloom tomato
1 thick slice fresh mozzarella
Kosher salt and fresh ground pepper
Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels if necessary.
Combine the pesto with mayo and smear on the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.
Yield: 1 sandwich
Approximate nutritional analysis per sandwich: 409 calories (46 percent from fat), 21 grams total fat (5 grams saturated), 42 milligrams cholesterol, 40 grams carbohydrates, 16 grams protein, 902 milligrams sodium, 3 grams dietary fiber.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.