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+ servings

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
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4

Ingredients
  

  • 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.
Tried this recipe?Let us know how it was!