Mediterranean BLT
6 servings
30 minutes
Mediterranean BLT is a refined version of the classic American sandwich with bacon, lettuce, and tomato. Inspired by Mediterranean flavors, it combines rich tastes of mortadella, spicy provolone cheese, and the freshness of arugula with roasted tomatoes and basil. Crispy rustic bread soaked in garlic, olive oil, and balsamic vinegar adds textural depth, creating a harmony of flavors. This sandwich is an ideal choice for a leisurely lunch or light dinner, immersing you in the atmosphere of the warm coasts of Italy and Greece. It’s not just a dish but a true gastronomic journey through the sunny regions of the Mediterranean.
1
Preheat the oven to 200 degrees. Place halved tomatoes and garlic on a baking sheet and drizzle with olive oil. Sprinkle with sea salt and black pepper, and roast for 40 minutes until the garlic is soft and the tomatoes are dried. Add basil leaves and return to the oven for another 5 minutes until the leaves are dried. Remove from the oven.
- Tomatoes: 4 pieces
- Garlic: 1 head
- Olive oil: to taste
- Sea salt: to taste
- Ground black pepper: to taste
- Basil leaves: 15 g
2
Cut 4 thin slices from the loaf of bread and lightly toast on both sides.
- Country bread: 1 piece
3
Spread half of the garlic on the toasts. Then layer with a slice of provolone, mortadella, followed by arugula, basil, and roasted tomatoes. Sprinkle with the remaining garlic, drizzle with olive oil and vinegar.
- Garlic: 1 head
- Provolone cheese: 8 pieces
- Mortadella: 8 pieces
- Arugula: 100 g
- Basil leaves: 15 g
- Tomatoes: 4 pieces
- Olive oil: to taste
- Balsamic vinegar: to taste