If you like BLT sandwiches, check out this recipe for a slight update on the BLT from Cooking Light.
These sandwiches are a new interpretation of the classic BLT. Pancetta is Italian cured bacon; substitute domestic cured bacon, if necessary. You can prepare the mayonnaise mixture and cook the pancetta up to one day ahead.
2 tablespoons light mayonnaise
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh sage
2 ounces pancetta, cut into 8 thin slices
8 (1-ounce) slices rustic sourdough bread, toasted
4 medium Mr. Stripey tomatoes, each cut into 4 (1/2-inch-thick) slices
1 cup arugula
1. Combine first 4 ingredients in a bowl, stirring well.
2. Preheat oven to 400°. Arrange pancetta in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until crisp. Drain on paper towels.
3. Spread mayonnaise mixture evenly over bread slices. Top each of 4 bread slices with 2 pancetta slices, 4 tomato slices, and 1/4 cup arugula. Top sandwiches with remaining 4 bread slices.
Jeanne Thiel Kelley, Cooking Light