We returned from our family trip to California on Monday and came back to a garden full of red tomatoes! We were only gone for a few days, but a lot of them grew while we were gone.
Is it just me, or did tomatoes take a while to bloom and grow this year? I feel like ours finally got around to growing toward the end of August which seems late to me. We planted three different tomato plants this year and are going to have to get creative with incorporating them into our dishes because they are all ripening at the same time.
One of my favorite ways to use tomatoes is by making BLTs! It’s such a classic end-of-summer sandwich. I will note, I do not EVER put mayo on mine though because I just can’t get myself to like mayo. I want to gag just thinking about it. Sorry, mayo lovers. I just don’t understand!
The other day, I put my own spin on a BLT by crisping up some prosciutto instead of bacon and making homemade pesto instead of using mayo. The combo was heavenly and I may prefer this version over the classic. Although, I’ll never say no to a BLT!
If you end up making this recipe, don’t forget to tag #marinamakeseats!
Prosciutto, Pesto & Tomato “BLT”
Makes two sandwiches
- 1 cup of basil
- 1 cup of parmigiano-reggiano
- 1/2 cup of pine nuts
- 1 small garlic clove
- 1/4 cup of olive oil
- 1 tablespoon of butter
- 6 slices of prosciutto
- 2 brioche or ciabatta rolls
- 4 slices of juicy, ripe tomato
In a food processor, combine the basil, parmigiano-reggiano, pine nuts, garlic and olive oil until smooth, adding more olive oil if needed. Set aside.
In a large frying pan, melt the butter of medium-high heat. Add the slices of prosciutto and cook on both sides for a couple of minutes until crispy. Place a plate lined with paper towel and set aside.
To assemble the sandwich, spread pesto on both side of the roll (you may have pesto left over). Top with lettuce, tomato and the crispy prosciutto.