BLT but make it Italian

I love a classic BLT… but today, I’m making it Italian. I’ve been thinking—this might be the start of a new series where I take recipes I already love and give them an Italian twist. So for this Italian BLT, you’ll have to watch the video and see exactly which ingredients I’m swapping out from the original. Enjoy!

ITALIAN BLT

Recipe by Mark Calaminici | Food Loves Company

Serves 1

Ingredients

Mayonnaise, to taste

Bomba sauce, to taste, chill paste as a substitute

Sundried tomatoes, to taste, cut into strips

Arugula, to taste

Extra virgin olive oil, to taste

Salt, to taste

Freshly cracked pepper, to taste

Lemon wedge, to taste

Pancetta, sliced thick like bacon

Bread, sliced and toasted

Method 

1. For the bomba mayo. Mix any ratio of bomba to mayo you like. Give a mix and set aside.

2.   Dress arugula with extra virgin olive oil, salt, freshly cracked pepper and lemon juice. Give a mix and set aside. 

3.   n a dry pan on low-med heat, place pancetta slices down and cook, flipping once or twice until your desired doneness. Set aside on a plate lined with paper towel to absorb any excess grease. You can toast the bread in the rendered pancetta fat or drizzle bread with extra virgin olive oil and toast.

4.   Lay sliced and toasted bread on work surface and spread bomba mayo on one or both top faces. Add dressed arugula onto bottom half of the bread and then the sun-dried tomatoes. Top with crispy pancetta. Enjoy!