Pan Con Tomate BLT
Servings 4
Ingredients
Italian Salsa Verde
- 1 ¼ cups finely chopped parsley
- 2 tablespoons capers finely chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon anchovy paste
- 1 garlic clove minced
- ⅔ cup extra virgin olive oil
- salt and pepper
Pan con tomate
- 2 large ripe tomatoes
- 1 tablespoon extra virgin olive oil
- salt and coarsley ground black pepper
Remaining ingredients
- 4 thick slices crusty bread sourdough or french loaf
- 2 tablespoons olive oil
- 1 garlic clove halved
- 8 slices bacon
- 1 ½ cups romaine chopped
- 1 tablespoon chopped chives
- ¼ cup grated parmesan
Instructions
- Make Italian salsa verde. Combine parsley, capers, red wine vinegar, Dijon mustard, anchovy paste, and garlic in a bowl. Stir in the olive oil until everything is well combined. Season with salt and pepper. Let it sit for at least 10 minutes or up to overnight.
- Cook the bacon until crispy in the oven or stovetop. Chop or crumble into pieces.
- Cut the tomatoes in half crosswise. Grate the cut side of each tomato on the large holes of a box grater into a bowl, discarding the skins. Season the tomato pulp with extra virgin olive oil, salt, and coarsely ground black pepper.
- Brush both sides of the sliced bread with olive oil. Heat a saute pan over medium heat and lay the bread in the pan. Toast the bread until golden, then flip and brown on the other side. Remove from heat and rub each slice with the cut side of the garlic clove.
- Spoon the seasoned tomato pulp generously over each toast, followed by a handful of chopped romaine, and a hefty amount of bacon crumbles. Spoon salsa verde on top and finish with chives and grated parmesan.
Video
Notes
You can cook the bacon using your favorite method (stovetop, oven, air fryer). I baked my bacon in the oven on a lined baking sheet at 400 degrees F for 18-20 minutes.
