JACKED UP BLT SANDWICH
Serves: 4
■ 1 8-oz. (250-g) package
■ of cherry or grape tomatoes 1/4 cup (60 mL) olive oil,
■ divided 2 tsp (10 mL) kosher or sea salt,
■ divided 1/2 cup (125 mL) grated
■ Parmesan cheese, divided 12 slices organic bacon
■ 1 tsp (5 mL) finely ground black
■ pepper 1/3 cup (80 mL) light brown
■ sugar 1/4 cup (60 mL) unsalted butter
■ 4 ciabatta buns (sliced in half )
■ 4 eggs
■ 3 tbsp (45 mL) Dijon mustard
■ or grainy mustard 2 tsp (10 mL) horseradish
■ 1 tsp (5 mL) cider vinegar
■ 4 leaves romaine lettuce, halved
■ 4 slices Emmental cheese
1. Preheat oven to 400 F (205 C). Slice tomatoes in half lengthwise and place in large bowl. Toss tomatoes with 2 tbsp (30 mL) olive oil and 1 tsp (5 mL) salt until coated.
2. Place tomatoes, skin side down, on a large baking sheet. Grate about half of cheese over tomatoes. Cook for 15 to 20 minutes. Remove from oven, grate remaining cheese over tomatoes and set aside to cool.
3. Reduce oven temperature to 325 F (160 C). In a large bowl, toss bacon, black pepper and brown sugar with remaining 2 tbsp (30 mL) olive oil until coated. Lay bacon on parchment lined baking sheet and sprinkle with any remaining pepper, brown sugar and olive oil mixture. Place tray in oven and bake for 10 to 15 minutes. Remove from oven, drain excess oil and let cool on baking sheet.
4. Butter each inside face of ciabatta bread and toast in a frying pan over medium-high, taking care not to burn bread.
5. Melt 1 tbsp (15 mL) butter in pan, crack eggs and cook eggs as desired (sunny side up, over easy or fried). Add salt and pepper to taste.
6. In a bowl, combine Dijon mustard, horseradish and cider vinegar until smooth. Spread mixture on one or both sides of bread. Add 2 pieces romaine lettuce, about 2 tbsp (30 mL) of roasted cherry tomatoes, 1 slice Emmental cheese and 3 strips of bacon. Top with egg and other half of ciabatta bun.