Parmesan Crusted BLT with Hot Giardiniera Mayo

Name: Parmesan Crusted BLT with Hot Giardiniera Mayo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 slices of Pane Turano bread; 8 slices of Coleman All Natural Hickory Bacon; 3 small heirloom tomatoes; 2 tbsp of torn or chiffonade basil; 1/2 cup mayo; 2 tbsp hot giardiniera; 1 tbsp olive oil; 1 1/2 cups freshly grated parmesan; Green leaf lettuce; Salt and pepper

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Servings

2

Prep Time

5 min

Cook Time

25 min

Ingredients

2 slices of Pane Turano bread
8 slices of Coleman All Natural Hickory Bacon
3 small heirloom tomatoes
2 tbsp of torn or chiffonade basil
1/2 cup mayo
2 tbsp hot giardiniera
1 tbsp olive oil
1 1/2 cups freshly grated parmesan
Green leaf lettuce
Salt and pepper

Products in This Recipe

53611 Bacon Hickory p12 e1746541440360 |

Hickory Smoked Uncured Bacon

Instructions

Slice tomatoes. Season with salt and pepper and set aside.

Mix together mayo and hot giardiniera.

Evenly spread eight slices of bacon on a foil lined baking sheet. Place in a cold oven and preheat to 375F. Once your oven comes to temp, set a timer for 20 minutes and let bacon cook, flipping halfway. Remove bacon from the oven and place on a paper towel lined plate.

Sprinkle olive oil on one side of your bread and grate parmesan directly on top. Toast in a pan on medium high heat for 2-3 minutes until golden. Flip and lightly toast the other side for about a minute. Let cool on a wire rack.

Place bread cheese side down and spread giardiniera mayo evenly on each half of bread. Layer tomatoes, basil, bacon, and lettuce. Top with other slice of bread and cut in half.

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