A familiar, favorite and easy-to-make BLT sandwich is great when hosting and paired with a Nero d’Avola from Sicilia DOC.
- 1 loaf country bread
- 6-8 strips of bacon
- 1 cup Arugula leaves
- 1 cup cherry tomatoes
- 1 tablespoon Extra Virgin Olive Oil, plus a little extra to drizzle
- 1 tablespoon balsamic vinegar
- Kosher salt and ground pepper
Place the bacon on a baking sheet and bake in the oven at 375 for 15-20 minutes (depending on the thickness of the bacon). Remove bacon from oven and transfer to paper towels to drain.
Using a bread knife, slice the bread 1/3 inch thick into single serving size slices, and toast lightly.
Half the cherry tomatoes and add to a medium bowl with the arugula leaves. Whisk together the Olive Oil and Balsamic vinegar and add to the tomatoes and arugula and gently toss to coat.
To assemble, drizzle a bit of Olive oil on one side of the toasted bread. Arrange the arugula, bacon, and add tomato mixture on top of Finish with a sprinkle of salt and ground pepper on top of each sandwich. Makes 4 servings.