Open Faced Roasted Tomato Blts Recipes

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LOBSTER BLTS



Lobster BLTs image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Three 7-ounce lobster tails, fresh or frozen, thawed if frozen
8 slices bacon
1/3 cup mayonnaise, plus 1/4 cup for spreading
1 small or 1/2 large shallot, finely chopped
3 tablespoons finely sliced celery
1 tablespoon capers, chopped
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
8 slices white bread, toasted
4 leaves green leaf lettuce, torn in half
2 medium tomatoes, sliced (8 slices)

Steps:

  • Bring a medium pot of water to a boil. Add the lobster tails and boil until the shells are bright red and the lobster is just cooked through, about 7 minutes. Drain and submerge in a bowl of ice water to cool.
  • Using kitchen shears, remove the shells by the underside down the middle and then cutting the top. Pull out the meat, rinsing or wiping off any residual shell fragments, and dice into 1/2-inch pieces.
  • Put the bacon in a cold, large skillet and cook over medium heat, turning occasionally, until crisp and browned, 10 to 12 minutes. Drain on a paper-towel-lined plate.
  • In a medium bowl, stir together the 1/3 cup mayonnaise, shallots, celery, capers, vinegar and lemon zest and juice. Fold in the diced lobster. Add salt and pepper to taste.
  • Lay out the bread slices on a work surface and spread each with 1/2 tablespoon mayonnaise. Top half of the slices with 2/3 cup lobster salad, 2 slices bacon and 2 tomato slices. Season the tomatoes with salt and pepper. Top with a piece of lettuce and cover with the remaining bread slices.
  • Slice the sandwiches in half, securing each half with a frilly toothpick.

SUNNY'S OPEN-FACED GRILLED BLT



Sunny's Open-Faced Grilled BLT image

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

One 13.8-ounce pop-tube pizza dough
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
1 tablespoon light brown sugar
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Freshly ground black pepper
4 slices thick-cut bacon
Two 1-inch slices beefsteak tomato
One 1-inch slice iceberg lettuce or 1 heart of romaine, sliced lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon sriracha seasoning

Steps:

  • For the bread: Preheat the grill to 400 degrees F.
  • Lay out the dough on a work surface and sprinkle with the olive oil, parsley, rosemary, garlic, a pinch of salt and a few grinds of pepper. Fold it over itself and roll out or just press with your hands to make a square that could fit four slices of bread, because that's the goal. (You will eventually want to cut this into fourths to serve.) Place on the direct heat of the grill and cook until it releases from the grill and is slightly golden brown, 3 to 5 minutes. Flip and cook until done, 5 to 8 minutes.
  • For the bacon: Mix the brown sugar, cayenne pepper, zest and a few grinds of black pepper in a bowl. Press the bacon into this mixture and place on a piece of nonstick aluminum foil on the grill. Cook, without flipping, until the bacon is crispy, 18 to 20 minutes. Remove from the grill and roughly chop.
  • For the tomatoes and lettuce: Brush the tomato slices and lettuce with olive oil and sprinkle with a pinch of salt and pepper. Place the tomatoes and lettuce directly on the grill and cook, flipping halfway through, until the tomatoes and lettuce are slightly charred, 3 to 5 minutes.
  • Build the sandwiches: Mix the mayonnaise, honey, lemon juice and sriracha seasoning in a small bowl. Chop the grilled tomatoes and lettuce. Add the chopped tomatoes to the bread and press them slightly into the bread, then add the chopped bacon and piles of lettuce. Drizzle with the sriracha mayonnaise. Cut into four pieces and serve.

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