I’m not sure about you, but I happen to be someone who needs a big breakfast every morning. As much as I tried in my younger years to eat a dainty first meal of the day to keep my calories in check, I found myself cranky and hungry for lunch by 9am.
Luckily, my other half is also a big breakfast eater, and get this…he makes me breakfast EVERY SINGLE DAY. I know, it’s kind of amazing. Feel free to take a moment to be jealous.
Our breakfasts usually consist of some type of scramble involving eggs, veggies, and bacon. YUM. If you’re wondering if that means that I eat bacon most days, you would be correct. I’m one lucky gal.
A few Sundays ago, we ran out of bacon. I’m not sure how it happened as we’re usually fully stocked, but when we scoured the fridge and freezer, we were most definitely out.
Breakfast panic ensued.
We were sure that our breakfast was going to be ruined, but after taking another look in the fridge, I came across a package of prosciutto I had picked up for recipe testing.
A *lightbulb* went off and I wondered how close proscuitto would be to bacon if I crisped it up quickly under the broiler for a few minutes.
Turns out it was an amazing substitute, and was nothing short of phenomenal. Sunday breakfast saved! Whew.
Which brings us full circle to the crispy prosciutto BLT (or PLT in this case). It was such a hit for breakfast that I immediately started thinking of other ways to incorporate it into recipes.
The first thing that came to mind was PLTs since tomato season is just around the corner here in the Midwest and there are few things I love more than an in-season tomato in a BLT.
Something else that I’ve tweaked here compared to a traditional BLT recipe is toasting the bread in a skillet with olive oil vs. in a toaster. This does a few things:
- It keeps the bread soft while still getting that “toasty” taste/texture
- It bumps up the flavor to be more of a grilled cheese type bread taste vs. dry toast
- It keeps the sandwich together better than regular toasted bread since it’s a bit more soft/pliable than toasted bread
A PLT isn’t complete without some type of mayo, and my quick garlic/lemon version takes the PLT game to the next level. The lemon brightens all the flavors while the garlic lends a perfect spicy bite.
If you’re more of a traditionalist when it comes to BLTs, by all means use plain mayo. I promise that it will be just as tasty!
When you’re building the PLT, or any sandwich that has fresh tomato for that matter, I always suggest salting/peppering.
A sandwich is all about balance, and how all the flavors combine to create something amazing in each bite. Salt and pepper are relatively small additions, but certainly add to the overall flavor of a sandwich.
What’s so great about this recipe is that it’s quick (~15 minutes start to finish), it’s simple, and it has some seriously huge flavors.
The proscuitto delivers on crispness and it has that salty craveability to it that bacon does. The bread brings something new to the BLT table, being soft while still crunchy. And the garlic aioli tops this PLT off the right way by elevating the flavors throughout the sandwich.
This PLT is going to be my go-to when tomatoes start showing up at the farmers market and I hope it becomes yours too!
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!
Enjoy!
Love,
Peach and the Cobbler
- 4-6 oz prosciutto
- 2 medium/large tomatoes, sliced into ¼ inch slices
- 1 head small bibb or butter lettuce, washed
- 4 slices rustic bread, or whatever bread you have on hand, sliced into ½ inch slices
- ¼ cup mayo
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- 2 cloves garlic, finely minced or grated
- 1-2 tablespoons olive oil
- Optional:
- 1 avocado, sliced
- Sub regular mayo for garlic aioli, or reduce cloves to 1 if you find it too strong.
- Preheat broiler to 475 degrees.
- Place prosciutto on baking sheet lined with parchment. Place under broiler for 3-5 min or until crispy; remove.
- Make aioli by combining ¼ cup mayo, 1 teaspoon fresh lemon juice, ½ teaspoon lemon zest, ¼ teaspoon black pepper, 2 cloves garlic (minced or grated).
- Slice bread into ½ inch slices. Heat a medium size skillet over medium heat.
- Drizzle both sides of each slice of bread with ~1 teaspoon olive oil and place in pan to toast for ~3-4 min on each side, or until golden.
- Assemble sandwiches by spreading 1-2 teaspoons aioli on both slices of bread, then lay 1-2 pieces of lettuce, then 3-4 pieces of crispy prosciutto, then 3-4 slices of tomato (you want lettuce touching one piece of bread and tomato touching the other). Salt and pepper tomato and add the other slice of bread with aioli on top.
- Cut in half or eat whole and enjoy!
0
0
0
I love these! Try making it with some capicola ham!
Made it for lunch today. Unbelievably amazing flavor and texture. The lemon, garlic aioli makes it. Will be making these sandwiches again very soon. Thank you.