This week I have been experimenting with traditional recipes that I love but needed to change them up somehow.
The BLT became the focus of my makeover madness.
PAMT – probably not the most creatively organized acronym, but let me explain. (Okay, don’t worry, I’m still going to call it a BLT, but I was trying to be a bit of a tease. I know, it didn’t work that well.)
Let’s get to the recipe:
P – pancetta
A – arugula
M – mozzarella
T - (sticking with what works) tomato
Directions:
1. Cook pancetta in a skillet over medium heat until done on both sides. They won’t appear crispy upon taking them out of the skillet, but let them sit for about 2 minutes, and they will be perfect – dainty little crunchy nibbles.
2. Toast delicious whole wheat bread until crispy and crusty (but not burnt).
3. Spread a bit of mayonnaise (and mustard if you like) over each slice.
4. Arrange a layer of arugula leaves, slices of mozzarella (not melted, but you might want to try that version – could be delicious!) pancetta and slices of tomato. Voila!
It’s nothing fancy, but it is surprisingly tasty to fill you up during a lunch time break if you’re in the kitchen. Add some cantaloupe or some other fruit and you’ve got yourself a lovely little meal.
Out of curiosity, how have you mixed up the BLT to take it up a notch? Have a wonderful Friday!
love it!! Lately we are indulging in Saturday Panini's and I add to the brad after the mayonnaise a mix of garlic + basil + a tiny olive oil (in the food processor!)...and voila...it totally adds some extra flavor!!
ReplyDeleteI need to try it now with some arugula!!
That BLT looks devine! I'm going to have to try this. We've been doing home-made paninis with bacon and avacado and tomato, but this blt looks like it will also satisfy our food fancies = )
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