Ultimate Heirloom Tomato BLT
Ingredients
- 2 large pieces of Oliver’s Own Rosemary Focaccia, about 4”x4”
- 4-6 pieces of Journeyman Meat Co. Apple Smoked Bacon
- 1-2 large, ripe heirloom tomatoes, sliced into 1/4” - 1/3” rounds
- 8 oz. Angelo & Franco Fresh Mozzarella, drained and sliced into thick rounds
- ½ large avocado, pitted and sliced
- Oliver’s Kitchen Garlic Aioli
- Little Gem Lettuce
Instructions
Place one 4"x4" square focaccia flat on a cutting board. Hold your hand gently on top to steady it, then use a sharp serrated knife to slice horizontally through the middle. You’ll end up with two thinner 4"x4" squares - one for the sandwich bottom, one for the top. Repeat with the second piece.
Place the bacon in a cold skillet over medium heat. Cook slowly, turning occasionally, until it reaches your desired crispiness. Transfer to a paper towel-lined plate to drain. Do not clean out the pan.
In the same pan, place the focaccia halves cut side down and toast in the bacon drippings until lightly browned. Remove and set aside.
Spread a generous layer of Oliver’s Kitchen Garlic Aioli on the cut sides of each toasted focaccia half.
On the bottom piece of bread, layer: Little Gem lettuce, tomato slices, mozzarella, bacon, and avocado.
Cap with the top piece of focaccia. Slice in half if desired and enjoy!
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