Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large focaccia bread, sliced in half horizontally; 8 slices bacon; 1 large tomato, sliced; Lettuce leaves (Romaine or iceberg); Mayonnaise (optional); Salt and pepper to taste; Olive oil (for brushing)

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The Focaccia BLT is a gourmet twist on the classic bacon, lettuce, and tomato sandwich. This version uses freshly baked focaccia bread, lending a delightful herby and olive oil-infused flavor to the sandwich.

Topped with crispy bacon, fresh lettuce, and ripe tomatoes, this sandwich is a perfect blend of textures and flavors. It’s an ideal choice for a luxurious lunch, a satisfying brunch, or a casual dinner.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 large focaccia bread, sliced in half horizontally
8 slices bacon
1 large tomato, sliced
Lettuce leaves (Romaine or iceberg)
Mayonnaise (optional)
Salt and pepper to taste
Olive oil (for brushing)

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Instructions

Cook Bacon (10 minutes): In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels.
Prepare Focaccia (5 minutes): Preheat your oven to 350°F (175°C). Brush the cut sides of the focaccia bread lightly with olive oil.
Toast Focaccia (5-7 minutes): Place the focaccia halves, cut side up, in the preheated oven. Bake until slightly toasted.
Assemble Sandwich (5 minutes): On the bottom half of the focaccia, layer the crispy bacon, tomato slices, and lettuce leaves. Season the tomatoes with salt and pepper. If using, spread mayonnaise on the top half of the focaccia bread.
Close and Serve (2 minutes): Carefully place the top half of the focaccia over the lettuce to close the sandwich. Cut into individual portions.
Enjoy (1 minute): Serve the Focaccia BLT Sandwiches immediately while the bread is still warm and toasty.

Notes

To make the perfect focaccia BLT, use high-quality ingredients for the best flavor. The bacon should be cooked until crisp, providing a nice contrast to the soft focaccia and fresh vegetables.

You can customize the sandwich by adding any additional toppings or condiments you like, such as avocado slices or a drizzle of balsamic glaze. You can also melt some shredded cheese on top of the focaccia for added indulgence. Serve with your favorite sides like oven fries or crispy kale chips for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 4g
Sodium: 1100mg
Fat: 30g
Carbohydrates: 50g
Fiber: 3g
Protein: 25g
Cholesterol: 45mg

Pair this with...

Kale Chips with Chili Flakes

Start by selecting a fresh bunch of kale, washing and thoroughly drying the leaves. Tear them into chip-sized pieces, discarding the tough central stems. In a large mixing bowl, drizzle the kale with olive oil, ensuring each piece is lightly coated. Sprinkle in those fiery chili flakes, adjusting to your heat preference. Give everything a good toss to distribute the flavors evenly. Lay out the seasoned kale pieces on a baking sheet, ensuring they aren't overlapping. Into a preheated oven they go, baking until they're crisp, yet still vibrant in color. Once out, they'll continue to crisp up a touch more.

Oven Fries

To start, grab a couple of good-sized spuds and slice them into wedges, not too thick or thin. Now, toss them in a mixing bowl with a drizzle of olive oil, a sprinkle of salt, and whatever seasonings you fancy - maybe some paprika, garlic powder, or even rosemary. Spread them out on a baking sheet, making sure they aren't crowded so they get crispy all around. Pop them into a preheated oven at 425°F (220°C). Give 'em about 25-30 minutes, but flip them halfway so they get golden brown on both sides. Once they're crispy outside and soft inside, they're done! Pull them out, let them cool just a smidge, and then dive in.

Macaroni Salad

To whip this dish up, start by boiling a pot of water and cooking your macaroni until it's al dente. While it cooks, chop up some crunchy celery, sweet bell peppers, and a red onion for a burst of color and flavor. Once the pasta is done, drain and let it cool. In a separate bowl, mix together mayo, a splash of vinegar, a pinch of sugar, and some mustard to create that tangy dressing we all love. Season with salt and pepper to taste. Now, toss the cooled macaroni with the chopped veggies, and then fold in the dressing, ensuring everything gets a good coat. Let it chill in the fridge for a couple of hours to let those flavors meld. Before serving, give your Macaroni Salad a sprinkle of paprika or fresh parsley.