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Nature's Pride Recipe Submission: Italian PLT&M Sandwich


By The Weekend Gourmet (Visit website)



As part of the Foodbuzz Tastemaker Program, I received a free loaf of Nature's Pride bread. Nature's Pride and Foodbuzz have teamed up to sponsor a recipe contest featuring Nature's Pride products. The prize? Six lucky Featured Publishers will receive airfare + hotel to attend the Foodbuzz Blogger Festival in San Francisco next month!!! Like the Texas LOTTO says, "You can't win if you don't play!", so here's my official recipe submission.

Nature's Pride has a full lineup of bread to choose from, but I decided to go with their Country White. This bread just screamed "Make me into a sandwich!!!" I'm not normally a sandwich lover...I'll eat them on occasion, but it's not an everyday thing for me. The one sandwich that I absolutely love, though, is a BLT. There's just something special about the magical combo of toasted bread, smoky bacon, creamy mayo, crispy lettuce, and ripe tomato. I knew a run-of-the-mill BLT wouldn't cut it for a contest, so I put on my culinary thinking cap to see how I could tweak the standard BLT into something special. What I came up with was an Italian twist on this sandwich classic. The basics of the BLT are all there, but with a delightful Italian accent!


My sandwich features bacon's Italian cousin pancetta in place of the bacon. If you've never tried pancetta, you should check it out! Like bacon, it's cured pork...but it's not smoked. Instead, it's spiced and rolled up before curing. When you slice it, it comes in rounds instead of strips. This sandwich also features all three colors of the Italian flag: green pesto mayo (and the lettuce), red tomato, and creamy white fresh mozzarella. Hope you enjoy!!

Italian PLT&M

Step 1:  Make the pesto mayo by combining the following ingredients in a food processor:

3/4 cup good mayo (I use Hellman's)About 1/2 cup packed basil leaves1 handful Italian flat-leaf parsley2 tbs. pine nuts1 tbs. extra virgin olive oilJuice of 1/2 lemon1/2 clove garlic, finely mincedSalt and fresh black pepper to taste
Process for about a minute, until everything is combined. Scrape the lovely green mayo into a plastic container and refrigerate until you're ready to assemble the sandwiches. I did this a few hours ahead, but it's not essential.

Step 2:  When you're ready to assemble the sandwiches, preheat an oven to 400. Line a baking sheet with foil and place the pancetta rounds on top. Bake for 10-15 minutes, or until they're nicely browned.

Step 3:  Slice six thin slices of FRESH mozzarella. Fresh mozzarella is softer and comes in a ball, not the kind that goes on pizza. Put four slices of the Nature's Pride bread in the toaster and lightly toast. This bread is really great, BTW...the texture is nice, and the slices are large. As you can see from the close-up picture above, it toasted up beautifully!

Step 4:  When the pancetta is cooked, you're ready to assemble. Place the toasted bread on a plate and spread each slice with the pesto mayo that you made earlier.


Next, add three pieces of the mozzarella on one of the slices of bread. Drizzle with a bit of extra virgin olive oil and balsamic vinegar, and put a bit of fresh-ground black pepper and salt on top.


Place a leaf or two of red-leaf lettuce and thinly sliced tomatoes on the slice of bread that doesn't have the mozzarella. Place two pieces of pancetta on top of the mozzarella.


Carefully place the slice of bread with the veggies on top of the slice with the cheese and pancetta. Cut the sandwich in half with a serrated knife, and get ready for a symphony of flavors to hit your mouth!


Last night, I served these sandwiches with some yummy chef-made penne mozzarella salad with grape tomatoes from the Central Market fresh food takeaway bar. This sandwich had so many amazing flavors....the salty/spicy pancetta, the basil in the mayo, creamy fresh mozzarella, crunchy lettuce, tangy tomato, a hint of olive oil and balsamic in the background, AND some amazing bread! The Nature's Pride bread had a great texture that really held up to the fillings without getting soggy or falling apart. A good sandwich has to start with a good foundation, and this bread was definitely that!








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