Author Notes
The BCLT is a delectable twist on the BLT, with bacon, gooey fried cheese, lettuce and slow roasted tomatoes.
The frying cheese I used has bacon crumbles already incorporated, but if you can only find plain frying cheese, cook and crumble a couple slices of bacon over the tomatoes before serving. —CherylDLee
Ingredients
- Slow Roasted Tomatoes
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6
medium vine ripened tomatoes, quartered and seeded
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1 tablespoon
fresh oregano, chopped
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1 teaspoon
Kosher salt
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1/3 cup
extra virgin olive oil
- The BCLT
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1 packet
Juusto Baked Cheese with Bacon Crumbles, cut into 6 pieces
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4 cups
mixed greens
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1 1/2 cups
slow roasted tomatoes, room temperature
Directions
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Turn oven to low setting or 200°F.
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Place tomatoes, oregano and salt onto a baking sheet.
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Drizzle oil over tomatoes and toss to coat.
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Roast the tomatoes for 1 1/2 to 2 hours, until the tomatoes are soft and wrinkled.
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Let the tomatoes cool, then store with their oil in the refrigerator until ready to use.
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Warm a nonstick skillet over medium heat.
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Warm the cheese pieces in the skillet, turning occasionally, for about 5 minutes or until the cheese is moist and heated through.
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While the cheese is warming, place the mixed greens onto a large plate.
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Place the cheese pieces onto the mixed greens, then top with the roasted tomatoes.
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Serve immediately.
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