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Italian BLT

italian_blt.jpg
Ingredients:
  • (2 Tbsp.) light mayonnaise
  • (1 Tbsp.) shallots, minced
  • (2 tsp.) Dijon mustard
  • (1/2 tsp.) fresh sage, minced
  • (2 oz.) pancetta, cut into 8 thin slices
  • (8 slices) rustic sourdough bread, toasted
  • (4 medium) Tigerella tomatoes, each cut into 4 (1/2-inch-thick) slices
  • (1 cup) arugula
Servings
4
Lunch

Italian BLT

Crispy pancetta, peppery arugula and Tigerella tomato slices on rustic sourdough bread with a Dijon mayo.

Preparation Time
About 10 minutes
Cook Time
About 8 minutes

    Instructions

  1. 1Preheat oven to 400°F. Spray a baking sheet with cooking spray.
  2. 2Place pancetta on greased baking sheet in a single layer and bake 8 minutes, or until crisp. Set aside on paper towels to drain.
  3. 3Meanwhile, stir together mayonnaise, shallots, mustard and sage in a small bowl.
  4. 4Top each bread slice with mayonnaise, then top half with 2 slices pancetta, 4 slices tomato and 1/4 cup arugula. Sandwich together and serve.

Nutritional Information

Serving Size: 1 sandwich

Amount Per Serving:
  • Calories 282
  • Total Fat 8.7 g
  • Total Carbohydrate 41.9 g
  • Protein 10.5 g
  • Cholesterol 13 mg
  • Sodium 699 mg
  • Fiber 3.5 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Sandwiches and Burgers

Recipe Ethnicity: Italian

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Pork, Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.

 


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