Italian BLT’s

Aurelia Brogan
May 21, 2020
2 min read

In the mood for a deliciously new BLT? This Italian-inspired grilled sandwich should fit the bill. With all the flavors of a BLT, but with a Caprese spin, using 2 kinds of bacon -Italian prosciutto and regular bacon- arugula, and 2 kinds of mozzarella cheese. It may sound heavy, but going light on the ingredients in one thin layer keeps it from feeling dense or too filling. Using olive oil instead of butter gives the sandwich a nice crispness too. Plus, the tomato, basil and balsamic lend a nice freshness, making it a perfect Al fresco lunch sandwich! Pairs great with a sparkling orange Sanpellegrino.

Print Recipe

Italian BLT’s

Quick and delicious BLT sandwiches with a delicious Italian twist of fresh mozzarella, basil and balsamic.

Prep Time15 mins

Cook Time10 mins

Course: light lunch, Lunch, Main Course, Picnic, Sandwich

Cuisine: American, Italian, Mediterranean

Keyword: Al Fresco lunch, Arugula, Bacon, Basamic Vinegar, Basil, BLT, Blt Sandwich, Caprese, Grilled Sandwich, Itaian Bacon, Italian Inspired, Italian Lunch, Light lunch, Lunch, Lunch Sandwich, mediterranean, Mozzarella BLT, Panini, Pressed sandwich, Sandwiches, Tomato

Servings: 4

Ingredients

1/2 cup Fresh mozzarella cheese (I used small pearls which melted nicely, but you can use sliced or balls)
Shredded or sliced mozzarella cheese
8 slices Sourdough or Italian bread, sliced. Obviously you can always sub gluten free bread if you are GF.
4 Slices cooked bacon
4 Slices Thinly sliced Prosciutto
8 Slices Tomato
1 cup arugula or lettuce of your choice
12 Large basil leaves
2 TBSP Olive Oil
1 TBSP balsamic vinegar
1 tsp Italian herbs

Instructions

If you have not already made your bacon, do so now. Drain and set aside.

Heat griddle or frying pan to medium.

Drizzle oil on griddle to form a thin layer. You could also brush each slice of bread on one side with the oil if you prefer.

Begin to layer your sandwich: Place 4 slices of bread on griddle, unless you can fit all of your slices-depends on the size of your pan.

Begin layering your sandwich starting with the cheeses — I like to keep my grilled sandwiches open faced at first because it helps melt the cheese evenly and the bread toasts more evenly. The combo of creamy fresh and regular mozz make this so good! On one slice of each sandwich layer your fresh mozzarella, and on the other slice the shredded/sliced mozzarella. The order in which you layer the rest of the toppings on the cheese does not matter too much, but I layered 2 slices of tomato and 3-4 basil leaves on one side and then drizzled that side with balsamic vinegar. I used about 1/2 tsp per sandwich. On the other side I added the prosciutto and crumbled/broken up bacon and arugula/lettuce. Sprinkle both sides with Italian herbs.

Cook until the cheese begins to melt and bread begins to get golden. About 5-7 minutes. Keep watch so it does not burn. Then combine the 2 sides together carefully so you don't loose the toppings. Press down with a spatula or panini press until the sandwich is golden all over, about another 2 minutes.

Enjoy Al Fresco! Delicious with a sparkling Sanpellegrino!