Open-Faced BLT with Roasted Tomatoes

Taking the time to slow-roast the tomatoes concentrates their flavor, making this the best BLT ever! Instead of gluten free bacon, try pancetta, a thinly sliced Italian bacon. For me, the best part is adding a bit of fresh dill – it makes all the difference!

Open-Faced BLT with Roasted Tomatoes

Marla Hingley

Taking the time to slow-roast the tomatoes concentrates their flavor, making this the best BLT ever!

5 from 1 vote

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Servings 4

Ingredients

  

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• 4 plum or roma tomatoes thickly sliced
• 4 Tbsp olive oil divided
• 1 clove garlic minced
• Salt and pepper
• 1/3 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)
• 1/4 small red onion thinly sliced
• 3 Tbsp fresh dill

Instructions

 

• 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).
• Mix together mayo and horseradish, set aside.
• 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.
• 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.

Notes

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.

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