Open-Faced BLT with Roasted Tomatoes
Author: Marla Hingley
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Taking the time to slow-roast the tomatoes concentrates their flavor, making this the best BLT ever!
  • 4 plum or roma tomatoes, thickly sliced
  • 4 Tbsp olive oil, divided
  • 1 clove garlic, minced
  • Salt and pepper
  • ⅓ cup GF mayonnaise
  • 1 Tbsp GF horseradish sauce*, optional
  • 8 slices GF pancetta, thinly sliced
  • 4 slices GF bread
  • 1 cup romaine lettuce, thinly sliced (or try Savoy cabbage)
  • ¼ small red onion, thinly sliced
  • 3 Tbsp fresh dill
  1. Place tomatoes on a parchment lined baking sheet. Mix together 2 Tbsp oil and garlic, then brush on tops of each tomato slice. Sprinkle with salt and pepper and bake at 250°F for 1 hour (or until most of the moisture has been evaporated).
  2. Mix together mayo and horseradish, set aside.
  3. In a large skillet (or griddle), fry pancetta until crisp. Brush bread slices with olive oil, then grill in pan until toasted on both sides.
  4. To assemble, spread each grilled bread with mayo mixture, add 2 pancetta slices, 2-3 baked tomato slices, lettuce and onion slices, and finally a few sprigs of fresh dill.
Instead of horseradish, try pesto or a bit of lemon juice mixed with the mayo for added flavor.
For a quicker version of roasted tomatoes, fry them like shown in the photo until most of the moisture is evaporated.
Recipe by Gluten Free Club at